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Nasi goreng kampung use more belacan as primary umami, and nasi goreng ikan masin use anchovy and salty fish as umami. Each nasi goreng come with its own unique umami n thats create its own name too.🤤🤤🤤
do you guys try Roti Canai Sarang Burung? it's viral now in Malaysia. Try google for it. Normally you can find it @ Malay's roti canai stall/restaurant. Happy eating guys!!
Yup...and nasi goreng for paprik usually plain nasi goreng like nasi goreng cina right..same as nasi goreng that have gravy like usa, or pataya already have sauce on top of it, so they use more plain nasi goreng with it..
"The more I stay in Malaysia, the more I enjoy ikan bilis" It made me smile 😄 hearing Steve said that. How Malaysia has changed Steve's tastebud! But most surprising for me is durian and 👏🏻👏🏻👏🏻
I think nasi goreng originated from normal households in which there is always some leftover of plain rice. In fact, it is a known fact among many Malaysians that the best nasi goreng is made using 'older' batch of plain rice (not the one that has just been cooked) so that it is drier, easier to fry and the texture turns out better. But I believe restaurants will cook using freshly cooked rice. So sometimes you may get nasi goreng that is a bit 'moist'. So nasi goreng is the best thing to cook when u have some leftover rice and some leftover chilli paste, or even gravy from any 'lauk' cooked earlier. Just throw in and fry everything. That is why I remember the nasi goreng my mom cooked tasted slightly different every single time (depending on the leftovers we had). But the base of any nasi goreng usually consists of these ingredients, in this order: oil, onion and garlic, any gravy/chilli/flavouring/meat, plain rice and egg (and salt n pepper). Other things added would make the nasi goreng the different names they have. Because it is easy to make, it is usually one of the first dishes Malaysians learn how to cook.
I need to explain something to you guys. actually nasi goreng USA stand for U= udang (prawns), S= sotong (squid/cuttlefish), A= ayam (chicken). there's actually not from United State 😅
@黎勇亮-LAI YONG LIANG yeah but Malays usually prefer some hint of spice in their food, thus, Nasi Goreng Kampung. And it's good tho. The wok hei will come thru regardless if the cook is good.
@@mrjourney5940 the wok hei is produced when frying using a well seasoned, hot wok. That's the reason most Asian restaurants prefer using older woks rather than brand new ones. In fact in some family, they will hand down the wok.
@@syeiskandar2661 wow awesome story! Generational woks! If theres a halal one wud love to try it! That smokiness is so delicious n delightful! I bet u got an old wok at home eh! ✌
And there are many types of ikan masin too which impact the taste. It'd be too salty if u eat the salty fish in big chunks. Just take a small bit. There's another local fav - ikan pekasam. U guys should explore that too.
Hi, glad to see you guys have a good time in Malaysia. Nasi goreng kampung is my favorite too. You know, the ingredient that makes Nasi goreng kampung more delicious is shrimp paste or we call it belacan in here. The smell may not be very pleasant but it is an ingredient that adds flavor in most Malaysian cuisine. Hope you guys have a great day..
Nasi goreng USA - Udang, Sotong, Ayam (prawn, squid and chicken) Or Udang, Sayur, Ayam (prawn, vege, chicken). Nasi goreng Canada is when Steve cook nasi goreng. Looking forward for that video.
True! Steve is correct to say that it is not authentic. The one they were having seems to be a "bastardisation" of the actual nasi goreng USA. Hope he gets to try the real one another time.
Yup...initially, USA stands for udang (shrimp) + sotong(squid) + ayam(chicken)..., but nowadays i always see beef replacing these 3 items...maybe for some ppl, d Americans eat steak n egg, so that is what nasi goreng usa suppose to mimic...maybe lah... Heheheh
Nasi goreng amerika was created during the vietnam war in thailand for the US Marine corps and US air force personnel that was stationed there back then. It was a fried rice with fried chicken, bacon/ham,sausage and eggs to suits their palate. Overtime it changed and became nasi goreng USA to our country with the ingredients changes though to suit to muslims here.
Nasi goreng kampung usually have the ingredients found in the kampung ikan bilis, belacan, cili padi n kangkung Nasi goreng cina usually have commonly use chinese ingredients such as white pepper, garlic, chicken, sometimes prawn, fish cake and also sesame oil.... Ikan masin usually is dried salted kurau fish, its more meatier... Then we nasi goreng ulam with coriander, ginger torch with ikan bilis as umami ingredient, then if we have leftover fried fish we make nasi goreng ikan
Nasi goreng USA actually have two variations.. The original one is UdangSotongAyam.. PrawnSquidChicken.. It supposed to have the same gravy as the Nasi goreng Paprik... The one u have is like a nasi goreng and English breakfast combined. U got egg sunny Side up.. Beef and sausages.. And USA is the expensive ones and a local fav. Good job on the video
Originally USA mean: The main ingredient in that nasi Goreng is U=Udang S=Sotong A=Ayam not USA for America. But nowadays most restaurant improvised it to meet customer appetite.
Most of the restaurant nowadays don't know what USA stands for, they thought it's America, that's why the Nasi Goreng USA now are different than before. Some of them even put sausages and daging Burger to make it look American.
@@cityliving-rainforestperson on positive notes, we have varieties of Nasi Goreng USA alone depends on the place or your luck. You might get confused of the versions....hahaha
Kampung - mixture of belacan, green chilli padi and ikan bilis with kangkung and chicken Cina - aka Yang Chow fried rice. It is plain Salted fish - using salty fish and salty Pattaya - egg wraps with NG Cina Paprik - mixture of meat and gravy with NC Cina USA - udang, sotong and ayam cooked in ketchup sauce with egg.
I noticed that in every videos...steve is full energy...like get ready to go mood...got u so excited everytime whenever u making videos...awesome steve
Nasi Goreng Paprik, Nasi Goreng Pattaya, both Thai influence, Nasi Goreng USA is Udang, Sotong and Ayam, Nasi Goreng Ikan Masin, Nasi Goreng Kampung and Nasi Goreng Cina are Malaysia fried rice. Nasi Goreng Ikan Masin is fried with salted fish flesh, usually a little salty
Nasi Goreng Glore! Just so you know, the 'U.S.A.' in Nasi Goreng U.S.A does not refer to the country, they actually refer to the condiments in the Nasi Goreng - i.e. U = Udang (Shrimp), S = Sotong (Squid) and A = Ayam (Chicken). Hence, Nasi Goreng Udang +Sotong+Ayam (Nasi Goreng USA). However, different restaurants will serve different versions of Nasi Goreng USA with or without the above combination.
That is an oft-repeated claim from Wikipedia which is unfounded. The fact of the matter is, there are no prawns, squid, nor chicken in nasi goreng U.S.A. Only beef (And rarely, chicken). In the early 2000s, it was possible to find nasi goreng U.S.A. with fried chicken or fried sausages. But again, never prawns or squid.
@@MalaysianTropikfusion As I've mentioned, different restaurants will serve different versions of Nasi Goreng USA, either with or without the aforementioned combination of condiments. Got it?
@@JetLagWarriors perhaps you should request add prawn/meat/Soto ng in it usually they just add chicken but you can ask for fancy thing ask mixed everything in it 👍🏽
My husband always order nasi goreng kampung + kerang + pattaya +paprik at her college back then. Then after we married he brought me there to try that menu.. so fantastic!!
@@JetLagWarriors it's depends on some restaurant actually, if you see the real nasi goreng USA you will shock with portion and the price...maybe some restaurant using beef because more cheaper than Udang and Sotong, nowadays its quite hard to find the real nasi goreng USA based on udang sotong and ayam
ikan masin is salty fish in english. basically the fish became salty as part of the process to preserve the fish (cover the fish in salt and dried under the sun). due to lack of moisture, the salty taste is intense. for anchovy, it is often dried as well, but without the addition of salt (maybe just a little bit). in term of eating, you can eat ikan bilis as a whole, maybe 3-4 ikan bilis at a time. but for ikan masin, you need only small pieces of it. just to add a tad bit of saltiness to your spoonful of food. and the ikan masin was not meant to be eaten on its own i.e. need to add the ikan masin as part of the rice or pulut
Wow, what a day to have 6 types of nasi goreng !!! Haha..Steve, it's amazing of you, ordering your nasi goreng in Malay...you are more than a local now 👍👍👏👏 Waiting eagerly for your Canadian fried rice, guys !!!
Nasi goreng pataya is a big scam when i teenagers..It look amazing outside..But nothing special inside..🤣 Getting older papriks is my choice when i crave nasi goreng..😁
LOL. Nasi goreng pataya is quite okay for me, at least better than nasi goreng kampung (due to my dislike of sayur kangkung), but of course still quite bland as compared to nasi goreng papriks, nasi goreng USA and the like. As for favourite, I like the fusion ones, like nasi goreng chicken chop.
I also place Nasi Goreng Kampung as No.1 favourite. I have tried Nasi Goreng Kampung in Sungai Petani Kedah. They even come with 2 stick of Satay. Elsewhere, the standard ingredient that comes together are Ikan Bilis (anchovy fish), Keropok and Kangkung vege.
I like nasi goreng Pattaya with less sauce becoz the sauce can overpowered fried rice taste. Sometimes the chilly sauce is too runny. U can change to tomato sauce to give it sour taste. Some restaurant served with plain soup and sambal belacan, or you can asked for them. Most of times, the fried rice is similar to nasi orange Cina. Good luck.
Ooohh nasi goreng mukbang we have so many types of nasi goreng so I’d usually choose depending on my mood 😆 You guys should make Nasi Goreng Canada and share the recipe with us 🇨🇦
USA is for U: udang (prawn) S: sotong (squid) A: ayam (chicken) In some fancy restaurants, the nasi goreng USA will be more western like which serve with some fries and red vinegar meat
Semua nasi goreng kedai siam asalnya. Nasi goreng malaysia biasanya di gerai tepi jalan waktu pagi. And of course the one that malaysian mom cook. Hehe
Actually Ikan bilis depends on the grades they serve you. If you they serve you the low grades Ikan bilis that will be awful taste but the high grades ikan bilis is quite addictive.
so impressive when tourists order food using Bahasa Melayu so fluently ... ... nasi goreng kampung and nasi goreng ikan masin is actually bit same and a bit different dish ... Nasi goreng kampung is actually using Anchovy (Ikan Bilis) and nasi goreng ikan masin using Salted Fish (Ikan Masin) ...
2:41 nasi goreng kampung uses dried anchovies and usually mustard greens for veggie. nasi goreng ikan masin uses pickled mackerel in oil and salt and chinese kale for veggie.
As for me : 1. Nasi goreng ikan masin/pedas 2. Nasi goreng USA 3. Nasi goreng kampung 4. Nasi goreng ayam padprik 5. Nasi goreng Pattaya 6. Nasi goreng Cina nyum3.. 😋
Hi Steve and Ivana,try speak in Bahasa Malaysia like Mat Dan.. I'm sure you can understand the language by now.Buy a house here for your second home,enjoy all the food..you'll miss them when you are away from Malaysia..
Nasi goreng ikan masin n nasi goreng kampung is our malaysian favorite the most,we love ikan bilis n ikan masin smell,well we use to it,btw i really like how both of you try all the nasi goreng.good job yall.
Have never tried any of these dishes. They all look delicious. So much food! Hoping you will make these dishes for your family one day. Keep safe and healthy.
Yes....nasi goreng USA & nasi goreng kampung is my first top list . There is more nasi goreng style u should try .......nasi goreng seafood, cili padi, cendawan, ladna, thai and mamak style...
Some interesting facts: Nasi Goreng USA doesn't exist in the USA & Nasi Goreng Pattaya doesn't exist in Pattaya. As for Nasi Goreng Padprik Ayam, the padprik ayam is originated from Thailand. Nasi Goreng Canada is a very good idea, Steve. You should try to invent it. Who knows it might become famous in Malaysia and Canada.
Anchovy is ikan bilis or fry ikan bilis whereas the salted fish is basically salted and let it dry. Both needs to fry before eating whereas salted taste more salty. Ikan bilis are more crisper than salted fish.
Hello Ivana and Steve. 1. Usually Nasi Goreng Kampung ingredient is Belacan(Prawn paste). Very local N.G. 2. Ikan masin is very local. 3. Nasi Goreng Cina is local Chinese. 4. Nasi goreng Padprik,Pataya have southern Thai influenced. 5. Nasi Goreng U.S.A is very local but modern twist of our traditional Nasi Goreng... Bon apetite
another 6 type of nasi goreng, must try next time 🤗🤗 1. nasi goreng seafood 2. nasi goreng thai 3. nasi goreng kerabu 4. nasi goreng belacan 5. nasi goreng cendawan ( mushroom) 6. nasi goreng ayam if Steve cook nasi goreng Canada hmmm... maybe the recipe i guess ..nasi goreng with poutine..
The USA one originally not referring to the country USA but Udang (prawn), Sotong (squid) and Ayam(chicken) all mixed in together, also called as "Nasi Goreng Campur". But then it changed into westernized style with "beef steak" like side dish. Later it becomes like what everyone know as "Nasi Goreng USA", everybody have their own versions and are different
Steve... You should visit a chinese restaurant if you want to experience the authentic taste of Chinese fried rice.... Its cooked in pork lard, casyu (bbq pork) or either lap cheong (chinese style sweet sausage).... Its actually very tasty.... For obvious reasons the taste totally differs compared to the ones u get in a mamak or malay restaurants....
this is like typical dinner dish for me...my favourite is nasi goreng kampung and nasi goreng paprik ♥️😛😋 usually i eat nasi goreng kampung with soup and sambal belacan
