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  • Uncle Roger from Malaysia

  • Our national dish is Nasi Lemak

  • And Auntie Liz recently make Nasi Lemak video

  • So Uncle Roger gonna review with my special guest Auntie Liz herself

  • How you doing, Auntie Liz?

  • I'm good, thank you

  • So I actually have an announcement

  • Oh what announcement?

  • You starting a Onlyfans?

  • No, Mei Mei is gonna be doing a fundraise, a kickstarter project

  • I'm looking to expand Mei Mei to another site

  • Niece and nephew, click the link below to check out Auntie Liz fundraising

  • But finish watching this video first

  • If her Nasi Lemak video bad

  • Don't waste your money, don't encourage her

  • Haiya, intro so long for what

  • Just get to video

  • What is with all this camera going in and out bullshit

  • My husband peanut allergy guy filmed it

  • Oh

  • Does he just film food video?

  • Do you guys film anything else?

  • That's for us to know

  • That mean yes

  • He goes in and out

  • Auntie Liz so dirty haiya

  • Sorry children

  • As promised, at 100,000 subscribers

  • We're gonna give you a full, in-depth Nasi Lemak tutorial

  • I'm gonna show you from scratch

  • How to make the sambal tumis belacan

  • Ikan Bilis spell wrong

  • One L only

  • First of all, we need to crack on with our fried chicken

  • This means marinating our chicken with some ayam goreng

  • Of course you're gonna need some chicken

  • Galangal

  • Lemongrass

  • Good, good, galangal, lemongrass, curry leaves, good

  • Secret concoction of spices

  • What the secret? what in there?

  • You have to come to Mei Mei to find out

  • Haiya, this recipe video, you don't tell people?

  • If I tell everyone the exact amounts

  • Then I will go out of business because everyone gonna make it

  • Good, nice chopping

  • And I'm gonna just cut up some shallots to go in there as well

  • Oh, shallot, shallot good

  • But Auntie Liz

  • You have so many knife hanging on wall

  • Is that how you get peanut allergy guy to not cheat on you?

  • Add a chili actually

  • I've added a little bit of water in there to help it blend together

  • So you got this sort of smooth paste

  • So that's the consistency you're looking for

  • Not like in your previous video

  • Jamie Oliver's is a little bit dry

  • Yeah in Asian cooking you want wok hay

  • Not ball of hay

  • I got chicken thighs, so I like to use any chicken that is on the bone

  • Anything off the bone, like the breast will just dry out

  • and not be very nice when you fry it

  • Correct correct

  • Now our spices go in there

  • This is our secret Mei Mei blend

  • But if I was making this back home

  • It'll be a blend of ground cumin, coriander, some turmeric, chili powder

  • Maybe a touch of white pepper and salt

  • And of course, a good dashing of MSG if you'd like

  • I thought you said secret

  • But now you tell the whole world haiya

  • Uncle Roger cannot trust Auntie Liz with secret anymore

  • Please don't tell anyone about the secret I share with you

  • About the weird thing I do with my rice cooker

  • Editor, please edited this out

  • No no no, keep it in

  • Crack in one egg, corn flour

  • Nice

  • A little bit of coconut cream

  • So let's gets stuck in, shall we?

  • Stuck in, shall we?

  • Haiya don't wear blue glove like that

  • Every time Uncle Roger see someone put on glove like that

  • The smacking sound

  • I get PTSD

  • So many people try to give Uncle Roger prostate exam

  • And Uncle Roger go stop, STOP

  • Why you doing this? We're in a Starbucks right now

  • You're not even doctor

  • Looks good

  • Good, good, very nice

  • I don't have any fresh ones

  • but I found some curry leaves from the spice shop

  • haiya

  • Okay I guess UK hard to find fresh curry leaf

  • We're going to let this marinate for...at least a couple hours

  • Or overnight is best

  • Next up is the main star of the show

  • We're going to be making the sambal tumis belacan

  • Fuiyoh, correct correct, good good

  • Belacan of course is this lovely lovely funky stuff

  • Fermented shrimp paste

  • Yes

  • Now this stuff makes us really popular in Borough Market when we're toasting it

  • Haiya, that because Borough Market too white!

  • Nobody used to shrimp paste smell

  • Your next restaurant, where it gonna be?

  • Is it gonna be less white than Borough Market?

  • It's a central location, I can't say where it is yet

  • But I can't comment on the whiteness

  • Borough Market so white

  • The only thing that use wok for is paella

  • Old-fashioned way of toasting it over a barbecue

  • Good

  • I just wrap it up

  • No need to wrap just toast and let people smell

  • And that is gonna take a few minute, just to toast nicely in that foil

  • So sambal, you gonna need these core ingredients

  • So dried chilies

  • dry chilies, correct

  • Fresh chilies

  • fresh chilies, good

  • Candlenut

  • Good

  • If you can't find candlenut you can also use macadamia nuts

  • No

  • I always source candlenuts to make sambal

  • If you can't find candlenut, don't make sambal

  • Just eat fish and chips

  • Shallots, few garlics, gula melaka

  • Oh, gula melaka

  • That malaysian palm sugar

  • But sometime we let Singaporean use also

  • See, we so generously with you guys

  • I made the gula melaka into a syrup

  • It our version of maple syrup

  • Lastly we've got some tamarind

  • Give it good sour taste, good

  • Steeped it in some hot water and then passed it through a fine sieve

  • then passed it through a fine sieve

  • You mean colander?

  • Because I don't want this entire video of me pounding in the pestle and mortar

  • We're gonna use my trusty Thermomix

  • Thermomix? Fuiyoh

  • That equipment so fancy

  • Not bad, Auntie Liz can afford Thermomix?

  • Your business doing well

  • Business doing okay, yeah

  • I mean we haven't got anyone to scaring off our customers now

  • So pussy, can't even handle spice

  • That so long ago

  • Uncle Roger forgot already

  • I haven't

  • Thermomix very fancy

  • But Thermomix more like blender

  • It slice shit up

  • Pestle and mortar you pound stuff

  • It not the same

  • There is a pause function on Thermomix

  • So we can get the simulation like pestle and mortar

  • Oh, Uncle Roger didn't know that

  • Just hire some Asian auntie

  • Put her in corner of store

  • Let her just pound all day, that how you know a restaurant authentic

  • Just hire Mark Wiens mother-in-law

  • She's so good at pounding

  • What you'll end up with is a smooth even paste

  • Look nice

  • Look very nice

  • I can smell the fermented shrimp from here

  • At least we'll get a seat on the tube tonight

  • People don't normally sit next to you on the tube when you smell like shrimp paste

  • Correct, If you don't have body oder

  • Use shrimp paste achieve the same purpose

  • That's all gonna go into here

  • Give it a quick blend again

  • So you can do this in a wok

  • but I make a quite batch here so I'm gonna do it in my saucepan

  • Pour oil in there

  • Look at the oil floating up

  • So appetizing, it good

  • The color so nice

  • Real nice and slowly

  • Uncle Roger can almost smell it from here

  • Let's add in the gula melaka

  • Uncle Roger so hungry now

  • Give it a good stir

  • And that sambal is pretty much ready

  • Why you wear makeup when you cook?

  • Why?

  • I need to make myself look ok for TV

  • Haiya you always look good Auntie Liz

  • Thank you Uncle Roger

  • You don't need makeup

  • Makeup for ugly people

  • We pause at most beautiful moments

  • See

  • Auntie Liz so sexy

  • Come to my Onlyfans

  • This should be your Onlyfans banner

  • Oh yeah thanks

  • Keep it on there for a few more seconds

  • Stop it

  • In the meantime I'm gonna heat up some oil

  • So I'm gonna fry peanuts and anchovies

  • Add them into oil

  • Fuiyoh, that look so nice

  • Auntie Liz, you cooking so much peanut

  • Like you want to kill peanut allergy guy and take his money

  • No no peanut allergy guy doesn't have any money

  • He's broke

  • Spent it all on camera gear

  • Sorry Steele

  • Usually when people go through divorce, they get someone house

  • Auntie Liz get half a camera

  • Maybe some microphone if we're lucky

  • Give you guys a little hand

  • That oil is gonna come to 125 degrees

  • So specific

  • Just use feeling

  • It's just a technique

  • If you kill people, you kill people

  • Death is part of life

  • It's not a part of running a business

  • Haiya

  • Yeah, so you can see, 25 minutes, look how evenly colored

  • It glistening, it glistening

  • Correct, dry them off for a bit

  • Oh, the salt, nice

  • Ikan bilis- dried anchovies

  • FUIYOH

  • Looks so crispy and nice

  • Uncle Roger very impressed

  • Ikan bilis and the peanuts give Nasi Lemak good crunch

  • Yeah, texture is very important

  • Now you fry chicken

  • Drop this chicken curry leaves and all

  • Fuiyoh, good

  • Your frying technique so good

  • Lots of oil

  • Correct

  • Right so I got some banana leaf now this is important

  • Good

  • Because in Southeast Asia they use this to help to wrap the Nasi Lemak

  • Correct, most authentic way to serve Nasi Lemak

  • I know Uncle Roger complain

  • Not enough fire in a kitchen

  • So I got my barbecue going

  • And I'm going to

  • Heat up my banana Leaf, just on my barbeque

  • Haiya Uncle Roger complained you not enough fire, correct but

  • But heating up banana leaf

  • That not really fire

  • Look at that, just change color

  • That is going to help the banana leave become more pliable

  • And also gets lots of lots of flavor in it

  • See? you can't even see any fire in there

  • There will be fire in the next place

  • Oh

  • Plenty of wok burners for you

  • That good

  • Niece and nephew, go click link

  • Make sure Auntie Liz never touch induction stove ever again

  • I mean I would to love to use this in our restaurant

  • but simply banana leave is not native to the uk

  • And whey coming to us, they are not in the best quality

  • So they not native to UK

  • So you burn it

  • Haiya

  • Auntie Liz hate immigrant

  • No I don't

  • I just don't like bad quality ingredients

  • Just say you want to burn some foreign people, it okay

  • We all have those feeling sometimes

  • I am not going to say that

  • Why

  • Because that's something you would say

  • That not true

  • Sometime Uncle Roger want to British people also

  • So let's plate this up

  • Good, I hope you fold it...yes correct

  • By bringing these two together

  • Capture all of that flavor that warm rice

  • Got a little chimney there to let steam out

  • Nice

  • For me, that is like the ultimate light little packed lunch

  • I mean I much rather have that for lunch

  • then say, a ham and cheese sandwich

  • Oh so who filming him

  • Me

  • You?

  • Yeah

  • Not bad, not bad

  • Multitalented

  • You can cook, you can film, you can have baby

  • She pregnant

  • I'm gonna probe the chicken, it got really nice color

  • That chicken is cooked

  • Glistening oil

  • Scoop it out

  • Fuiyoh

  • Oils still bubbling

  • Oh my god, I'm so excited for this

  • the curry leaves smell amazing

  • Chicken look really good

  • But if Uncle Roger make fried chicken

  • I prefer it having more batter

  • Because that Uncle Roger favourite part of fried chicken

  • The crispy part

  • Why you don't put more batter? batter so cheap

  • I could, but I think you get the nice flavor from the chicken

  • But the batter is Is flavorful also

  • The batter is pure flavor no chicken come and interrupt

  • Let's give Uncle Roger just batter

  • Okay

  • Just rice and batter

  • The curry leaves smell amazing

  • There's nothing more satisfying than fluffing freshly steamed rice, is there?

  • freshly steamed rice very satisfying

  • But there are more satisfying thing

  • Like seeing Auntie Helen get struck by lightning

  • Nice

  • Let's see how your plating

  • Don't get too close, darling

  • Some cucumber

  • Egg

  • Nice

  • Nice plating

  • Hard boiled egg here

  • And the Sambal we made earlier

  • Let's finish it off with some of this ayam goreng

  • Fuiyoh, on top, nice

  • Look at how nice that look! Uncle Roger approve!

  • But you Auntie Liz already anyway

  • Uncle Roger expect you to do well

  • Thanks Uncle Roger

  • You make Auntie Liz feel so special

  • So if you like the Nasi Lemak, click on the link below

  • We're doing a kickstarter and it's worldwide

  • There will be lots of rewards for anyone who pledges

  • Go click link and give Auntie Liz money

  • Yes please

  • If her Nasi Lemak video bad

  • don't waste your money, don't encourage her

  • So mean

  • Why did I agree to this?

  • So many people try to give Uncle Roger prostate exam

  • You gotta stop people doing that

  • You shirt the same color as the glove

  • Uncle Roger scare

  • I sit with my leg on chair as a shield

  • To prevent Auntie Liz from doing some MeToo shit

  • It okay since Auntie Helen left

  • Nobody put finger up there for long time now

  • How many finger you like up there?

  • I'm not gonna say it

  • Four or five

  • Sorry children

  • A lot of it will be cut

  • Don't worry

  • This is sambal, the legit stuff that you have at home

  • I'm even gonna be doing some pounding

  • Auntie liz doing some pounding

  • with peanut allergy guy?

  • At least I have someone to pound

  • All you've got is your right hand

  • Sometimes Uncle Roger use my left hand also

  • It feels like someone else doing it

  • This feeling so not familiar

  • It like new person

Uncle Roger from Malaysia

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//////(Uncle Roger Review HIS NATIONAL DISH (ft. Auntie Liz))

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    李佑安 發佈於 2022 年 03 月 23 日
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