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