uncle roger from malaysia our national dish is nasi lemak and auntie liz recently made nasi lemak mijo 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're starting only fan no meimei is going to be doing a fundraise a kickstarter project looking to expand may may to another site needs a nephew click the link below to check out antilist fundraising but finish watching this video first if a nasi lemak read your bed don't waste your money don't encourage her [Music] [Applause] i uh intro so long for what just get to rejo what is with all this camera going in and out [ __ ] my husband peanut allergy guy filmed it oh does he just film food rejoice do you guys film anything else that's for us to know that mean yes because in and out until he's so dirty hiya sorry children as promised at the 100 000 subscribers we're going to give you a full in-depth nasi lemak tutorial i'm going to show you from scratch how to make the sambal chimas blachchan fried anchovies fried chicken billy spell wrong one l only first of all we need to crack on with our fried chicken this means marinating our chicken some i am gorang of course you're gonna need some chicken um galangal lemongrass good good galankal lemongrass curry leaf good secret concoction of spices what's the secret you'd have to come to maymay to find out hi this recipe we joe you don't tell people if i tell everyone the exact amounts then i will go out of business because everyone will make it [Music] good nice shopping and i'm going to just cut up some shallots to go in there as well oh charlotte shallot good but until is you have so many knife hanging on wall is that how you get peanut allergy guy to not cheat on you out of chili actually i've added a little bit of water in there to help it blend together so you've got this sort of smooth paste yeah so that's the consistency that you're looking for like not like in your previous video jamie oliver's was a little bit dry yeah in asian cooking you want wok hey not bored of hay i got chicken thighs so i like to use any chicken that is on the bone anything that's 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 maymay blend but if i was making this back home it will be a blend of ground cumin coriander some turmeric chili powder maybe a touch of white pepper and salt and of course good dashing of msg if you'd like i thought you'd say a secret but now you tell the whole world hi uh 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 edit this out crack in one egg corn flour nice a little bit of coconut cream so let's get stuck in shall we wear blue gloves like that every time uncle wrote to see someone put on clothes like that with the smacking sound i get ptsd so many people tried to give uncle roger prostate exam and uncle roger go stop stop why you doing this we in a starbucks right now you're not even doctor that's good good good very nice i don't have any fresh ones but i found some curry leaves from the spice shop to there oh yeah okay i guess uk hard to find fresh curry we're going to let this marinate for at least a couple of hours or overnight it's best next up is the main style of the show we're going to be making the sambal chimneys blachen fuel correct correct good good blac chen of course is this lovely lovely funky stuff fermented shrimp paste yes makes us really popular in borough market when we're toasting it hi yeah that because boro market too white nobody used to shrimp paste smell your next restaurant where it going to be is it going to be less white than borough market it's a central location i can't say where it is yet but i can't i can't comment on the whiteness thorough markets so white the only thing they use work for is paella old-fashioned way of toasting it over a barbecue so i've got some up and just wrap it up no need to wrap just toast and let people smell that is going to take a few minutes just to toast nicely in that foil so sambal you're going to need these coral ingredients the dried chili red chili correct fresh chilies freshly good good canned doughnuts in that good if you can't find candles you could also use macadamia nuts no try sauce candle nuts to make a sambal if you can't find candle nut don't make sambar just eat fish and chip shallots peel garlic that malaysian palm sugar but sometimes we let singaporean use also to be so generous with you guys i made the gula melaka interesting by dessert our version of maple syrup and it's just reduced lastly we've got some tamarind ah give it good sour taste good hot water and then passed it through a fine sieve and then passed it through a fine sieve you mean colander because i don't want this to be an entire video of me pounding in the pestle and mortar we're going to use my trusty thermomix domo makes for you that equipment so fancy free not bad anti-lease can afford thermomix your business is going well business is going okay yeah i mean we haven't got anyone scaring off our customers now so [ __ ] can't even handle spice is that so long ago uncle roger forgot already i haven't thermal makes very fancy but thermal makes more like blender it slices it up peso and mortar you pound stuff it's not the same there is a pulse function on the thermomix so we can get the simulation like a 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's how you know a restaurant authentic just hire mark wien mother-in-law she's so good at pounding what you'll end up with it's 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 it shrimp paste correct if you don't have body odor use shrimp paste achieve the same purpose that's all going to go into here give it a quick blend again so you could do this in a wok but i've made quite a batch here so i'm going to do it in my saucepan hot oil in there you want enough look at the oil floating up so appetizing it could be cooking out all of those the color so nice real nice and slowly uncle roger can almost smell it from here let's add in the gula melaka a couple of tablespoons of that uncle roger is so hungry now give it a good good stir and that sambal is pretty much nearly ready why you wear makeup when you cook why i need to make myself look okay for tv ah yeah you always look good on tillies you don't need makeup make up for ugly people we pause at most beautiful moments see until it's so sexy come to my only fans this should be your only fan banner oh yeah thanks keep it on there for a few more seconds stop it in the meantime i'm going to heat up some oil so i'm going to fry off some peanuts and anchovies add them into oil that looks so nice auntie least you're cooking so much peanut like you want to kill peanut allergy guy and take his money no no peanut allergen guy doesn't have any money he's broke spent it all on camera gear sorry steve usually when people go through the walls they get someone house but antilles get half a camera maybe some microphones if i'm lucky [Music] i thought i'd give the guys a little hand that oil is gonna come to one two five degrees so specific just use feeling it's just a technique that we pound perfectly if you kill people you kill people death is part of life it's not part of running a business ah yeah yep so you can see 25 minutes look how evenly colored glistening it glistening like that just to get a little more excess oil dried them off a bit oh the salt nice it can be less dried anchovies looks so crispy and nice uncle roger very impressed it can be less and the peanut give nasi lemak good crunch yeah texture is very important now you fried chicken drop this chicken curry leaves and all for your good your frying technique's so good lots of oil correct right so i've got some banana leaf now this is important for good because in southeast asia they use this to help wrap up the nasi lemak correct most authentic way to serve nasi lemak i know that uncle roger complained that we don't have enough fire in our kitchen so i've got my barbecue going and i'm going to heat up my banana leaf just on the bbq lights hi uncle roger complete you not enough fire correct but heating up banana leaf that's not really fire look at that just change color that is going to help the banana leaf become more pliable and also get lots and lots of flavor into see banana leaf you can't even see any fire in there there'll be fire in the next place oh plenty of walk burners oh that good nice and nephew go click link make sure until it's never touch induction stove air working i mean i would love to use this in our restaurant but simply banana leaves are not native to the uk and when they come to us they're not the best quality so they're not native to uk so you burn it hi uh anthilis hate immigrant no i don't i just don't like bad quality ingredients just say you want to burn some foreign people it's okay we all have those feelings sometimes i am not going to say that why because that's something you would say that's not true sometimes uncle roger want to burn british people also so let's get let's plate this up so i've got all my little elements good for mini lemon i hope you fold it yes correct just by bringing these two together capture all of that flavour that warm rice everything is awesome you've got like a little chimney there just a little little steam out nice for me that is like the ultimate like little pack lunch i mean i much rather have that for lunch than say a ham and cheese sandwich oh so who filming him you yeah oh not bad not bad multi-talented you can cook you can film you can have baby she's pregnant i'm gonna probe the chicken it's got really nice color and yeah it's over 70 degrees so that chicken is good glistening oil scoop it out [Music] [Laughter] 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 wrote your favorite part of fried chicken the crispy part why you don't put more better better so cheap i could but i i think you get the nice flavor from the chicken yeah but the batter is flavorful also the batter is pure flavor no chicken come and interrupt just give encourage just better okay that's rice and batter the curry leaves smell amazing oh there's nothing more satisfying than fluffing freshly steamed rice is there freshly steamed rice very satisfying but they're more satisfying thing like seeing auntie helen get struck by lightning nice iccambelis followed by the peanuts let's see how you're plating don't get too close darling some cucumber egg nice nice plain thing a cardboard egg here and the sandbag let's finish it off with some of this i am going to on top nice look at how nice that look uncle roger approved but your auntie list already anyway uncle roger expects you to do well thanks uncle roger you make until this feels so special so if you like the nasi lemak click on the link below we're doing a kickstarter it's worldwide and there'll be lots of rewards for anyone who pledges go click link and give auntie lee's money yes please for nasi lemak with your bed don't waste your money don't encourage her sell me why did i agree to this so many people tried to give uncle roger prostate exam you've got to stop people to do that they're [ __ ] same color as the cliff uncle roger's scared i sit with my leg on chat as a shield to prevent antilles from doing some me too [ __ ] [Laughter] okay since auntie helen left nobody put finger up there for a long time now how many finger you like up there what's the same four or five sorry george a lot of it will be cut don't worry this is some about the legit stuff that you have at home i'm even going to be doing some pounding until is doing some pounding with peanut allergy guy uh at least i have someone to pound all you've got is your right hand sometimes i'm corroded to use my left hand also it feels like someone else doing it this feeling so not familiar like new person