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

  • See the I B.

  • I know.

  • Loath welcome back to scramble.

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

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

  • Now, this random pace has been cooking overnight.

  • Okay?

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

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

  • But you have the beef into it on you.

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

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

  • I'm gonna put that in.

  • Not scrambled eggs.

  • Gonna turn that into an amazing on it.

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

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

  • Okay, Chop chop, chop.

  • 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.

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

  • All they wanted to eat was random.

  • No fish by random.

  • Why they have no refrigeration unit.

  • But there's rang Dang last for days.

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

  • Garlic.

  • Okay, Super thin.

  • So caramelize them nicely.

  • Garlic in e.

  • I want to show you this beautiful fresh ginger.

  • Look at that.

  • Sorry.

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

  • So beautiful.

  • So look how white that is inside.

  • So beautiful.

  • Really beautiful on incredibly fragrant.

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

  • Now ginger is incredibly fragrant.

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

  • Local chilies, red chilies.

  • I'm gonna leave the seeds in.

  • Okay.

  • Now again, chop seeds, depending.

  • How hot you want it.

  • You determine the length of Chile's.

  • I'd like to go back 34 inches.

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

  • Beautiful.

  • Get toasting nicely.

  • Lightly seasoned soul goes in.

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

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

  • A little touch off.

  • Going go again.

  • I just want to get that nice and fragrant.

  • Okay.

  • One nice slice in there.

  • I think she goes.

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

  • Gonna make it really nice on Fragrant.

  • Cut that out.

  • Uh huh.

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

  • Oh, my goodness.

  • May Caramelizes down.

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

  • Look at these.

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

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

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

  • Chop them up, wait and see the flavor.

  • These give off.

  • Beautiful.

  • 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.

  • I'm Leaf Ryan Kept leaves out.

  • Get the gun and go out.

  • It's not his job.

  • I don't want to.

  • Sweet.

  • Okay.

  • No.

  • Those fish that started to rehydrate.

  • Okay, Thanks.

  • Crack in.

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

  • So beautiful.

  • Amazing.

  • Oh, come on.

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

  • Aunt Scrambled is all about egg diversity.

  • Now from there, take a fork.

  • Lightly whisk eggs.

  • Eggs up.

  • Okay.

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

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

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

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

  • Really nice.

  • Okay, in with the eggs.

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

  • Hmm.

  • Beautiful.

  • No.

  • Give that little mix.

  • Look how rich that is.

  • That's so good.

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

  • Okay.

  • Really important.

  • That way.

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

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

  • I'll explain why.

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

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

  • Start flattening out.

  • Okay, so bake base off that.

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

  • Has that's bacon underneath.

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

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

  • Just start dotting that around.

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

  • Often amazing.

  • Beautiful.

  • Rang down omelet.

  • Now let that ran down paste.

  • Okay, Sit on top of those undercooked eggs.

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

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

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

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

  • Hopefully the non stick pan.

  • Mm.

  • 123 until the pan up on the start.

  • Folding is beautiful omelet.

  • Nice.

  • Be done.

  • Pull that over on, then.

  • Over.

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

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

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

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

  • And half look.

  • Oh, that beautiful.

  • Mm hm.

  • It Tyson delicious, rich, spicy unauthentic.

  • Wow.

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

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

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

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B1 INT omelet beautiful fragrant ginger rang gonna

Gordon Ramsay Turns Rendang Into an Omelette in Indonesia | Scrambled

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    林宜悉   posted on 2020/11/08
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