Uncle Roger FORCED TO REVIEW JAMIE OLIVER Indonesian Salad - Pro Chef Reacts 

You know that video where Jamie Oliver tries to convince children that chicken nuggets are disgusting, only for them to completely dismiss everything he said? I think that was his Joker moment. That's why he does what he does.

Love how you always give hin credit at the start and explain around some of the small mistakes he makes, and then he just hits you with the olive oil 😂

As an Indonesian I think it's impossible to screw up a gado gado You just boil random vegetables and let the peanut sauce do its magic Jamie is on a different level

7:31 The gado-gado peanut sauce doesn't use kecap manis, but uses palm sugar. If you use kecap manis, the sauce is more suitable for ketoprak. The most important thing in making Gado-gado is frying the peanuts, because the frying time is very thin between perfect doneness and burnt.

As Indonesian born and raised, this feels sacrilegious, We don't use Olive oil on any of our dishes, we don't use sesame oil in any of our traditional dishes, let alone using fish sauce, that's more oriental food. Gado Gado sauce typically used peanuts, lots of it. Kecap Manis (Sweet Soy Sauce) Tamarind, Kefir lime leaf, Palm Sugar, salt. Usually people use oversized traditional mortar and pestle to crush everything and combine with those blanched veggies, typically blanched water spinach (Kangkung), bean sprouts, Steamed/Boiled Potatoes, Boiled Egg, Fried Tempe, Fried Tofu, thinly sliced blanched cabbage and sliced cucumber and it's not Indonesian if we don't serve all those in big portion of rice and Prawn Chips or Kerupuk, with Fresh Squeezed Orange Juice in the side.

you can make gado gado sauce in many different ways but usually it goes like this - Palm sugar - Ground Peanut - Water - Salt - MSG - Chili ( up to how spicy you want the sauce) - Garlic There are Variants of Gado Gado, which is Boplo Style which is using Cashew instead of Ground Peanuts. Its a bit for savory than the usual gado gado. Gado Gado is a more variant to Jakarta Style Salad (Dont Use Shrimp Paste, boil the vegetable) , For Sundanese they call it Karedok (Dont use Shrimp Paste, raw vegetables), and for Javanese we call it Pecel (use shrimp paste, boil the vegetable). For kecap manis and Lime, there are other food using this kind of peanut sauce. Some of them are Ketokprak (Fried Tofu, Rice Cake, Bean Sprout and Rice Noodle blanched with Peanut Sauce ), Sate Ayam ( Skewered Chicken with Peanut Sauce)

This is proof you can come off as a master of cooking to a lot of people if youre confident enough

Sometimes I think Jamie does these things with the sole purpose of bugging Uncle Roger now. He's become the ultimate troll. Also, if your house is burning down and you're in a hurry to make the gado gado, you could always roast the peanuts over the burning house. Save on the gas bill.

4:58 sometimes, peanut butter has sugar in it so you don't want your peanut sauce to be too sweet 7:35 it pronounced "kechap" in kecap manis 9:42 probably tamarind water 12:11 lol you just replaced his ads with yours 🤣🤣 very clever hopefully you'll meet him again to make a collab

Me watching this video in my Dutch (European) household eating a dish with rice to which I added ketjap manis. Chef Brian: “ketjap manis is not found in western supermarkets.” Me: *stares at ketjap manis* “Where did you come from?!”

I have limited knowledge about Indonesian foods, but I have tried some famous food vendors spread throughout Indonesia and according to what I know... There's a lot of Indonesian foods that utilizes peanut butter as base sauce: lotek (western java); pecel (central and eastern Java); gado-gado (western Java); tahu gimbal (central Java); kupat tahu (western Java); lontong kecap (throughout Java); ketoprak (western Java); etc. They share similar form, which is variety of vegetables, starch, protein mixed with peanut-based sauce. However, the difference between each region's culture and crops harvest creates minor changes in the dish itself. As far as I know, gado-gado uses blanched vegetable (cabbage, green bean, beansprout, water spinach, and spinach), tofu and hard-boiled egg as protein and boiled potato as starch; pecel uses raw vegetable, tofu and tempeh as protein, but no starch at all; kupat tahu uses only beansprout, fried tofu as main protein and 'Ketupat' (a type of rice cake) as main starch. The sauce according to my knowledge has base of fried peanut, garlic, fried candlenut, palm/coconut sugar, kecap manis (this is not similar to kikkoman's dark soy sauce at all), and bird's eye chilli (similar to cayenne pepper but spicier). This chef in the video also missing an important aromatic that often used in variety of Indonesian dishes which is sand ginger (not galangal and not regular ginger). Locally, it was known as 'Cikur' or 'Kencur'. Sand ginger has distinct aroma, very strong, and provide heat/spice (idk how to describe). Some of region in central Java uses red ginger, another type of ginger that has very strong aroma and bitterness. Tofu in Indonesia also taste really different compared to Japanese and Chinese silken tofu (saltier and more beany), it was springier in texture, not too firm (the inside looks like honeycomb when it was deep fried), and crunchy outside (people in Indonesia, uses tumeric to give tofu distinct yellow color). I'm sorry for bad english, it's not my first language and please do correct me if i'm wrong.

My last straw is seeing Jamie add OLIVE OIL to gado gado. Look, I'm Indonesian, despite disliking gado gado I'm 100% sure olive oil is not supposed to be in gado gado, even as a substitute for vegetable oil

I'm gonna need to hold on to my emotional support gado-gado, having seen that version.

Seeing your channel with only 10k subs before and then go wild and went to 71k (and counting) is a milestone. Keep it up sir!

You disagreed because you not Indonesian. We not use peanut butter for gado gado. We use fried peanut and grind it with sugar palm, Chilli, shallot, garlics, and tamarind infuse. And then the vegetable mix in it. FYI, we used sugar palm.. not soy sauce. The crackers name is emping

The cracker you're referring to is called emping. It's got a slight bitterness to it. Krupuk is the regular chips sometimes it has seafood in it customarily fish or shrimp. And char kway teow is Southeast Asian with Chinese roots not Japanese.

peanut sauce has so many different kinds based on what you will cooking (sate, gado-gado, pecel, etc). so not all peanut-sauce-based dish has the same peanut sauce taste. if you had eaten authentic peanut sauce dishes you will know they tastes different.

Gado-gado in some recipes have acidity in them, but they don't use lime juice, they use tamarinds. And the Indonesian crackers you mentioned, it's called "kerupuk", there are many types of kerupuk based on the culture and region, but any types of kerupuk will go nicely with Gado-gado.

Usually when making the peanut sauce for gado-gado we don't really use kecap manis, if they want it's usually separate, not one with the peanut sauce.

Here in the Netherlands Indonesian ingrediënts are available in almost every supermarket. There are also many Indonesian restaurants.

People watch Jamie Oliver's videos because he is a well-known professional and presumably a good cook who can teach viewers something about good food--there is no other reason to watch him. I don't know what a gato gato salad is, but for my first sample why wouldn't I want one that an Indonesian would recognize without shuddering? If "Jamie doesn't know" explains his errors and absurdities, what is the point of watching him? It's like learning from a carpenter who drives screws with a hammer. Jamie Oliver was an early enthusiast of avocado oil for its health benefits. Too many western cooks use it, along with EVOO and various tofu out of the same obsession, without regard to what it does to the dish. I don't object to adaptations, but no matter how good it tastes if his version makes the locals recoil--or worse, laugh--then any pretext of authenticity is just that--pretext, and his gato gato becomes just a Cobb salad that will kill diners with nut allergies.

As an Indonesian, I've NEVER seen anyone make peanut sauce with peanut butter, until now. And the fact that many people had the AUDACITY to use peanut butter instead of the crushed fried peanut I used to do at home makes me not look at gado-gado the same way again. 💀 Also, NO! Gado-gado has its own distinct peanut sauce and therefore has its own ingredients. No kecap manis and fish sauce the last time I made it at home.

Actulally, Tamarind used in a dish called lotek. Almost similiar to gado2 but it come from mostly Sumatera, while gado2 you can commonly find in Java. Lotek is spicy while gado2 is usually sweet. And the prawn cracker you mentioned in the video, we used to call it Kerupuk Udang. Kerupuk usually, refer to something crispy, thin, and sometimes wide. Like pringels or chitato, we can call it kerupuk.

Let's add some Indonesian Flavour ! Goes on by adding Japanese Soy Sauce, Thai Fish sauce and Virgin Olive Oil ...

as an indonesian... i despise whatever Jamie Oliver made

To pronounce kecap manis in Indonesian, pronounce the word "kecap" similar to the sound "ketchup" in English, whereas the "a" from word "manis" is as "a" from the word "dark" in English. Also, Indonesian chips/crackers is called Kerupuk or Keripik.

man I've been binging so many cooking reaction videos and I feel that somehow each chef has a different take on certain practices hahaha I really appreciate chefs like you who also discuss alternative ingredients since some of these arent easily accessible to everyone also heads up, several channels have called out kamikoto knives as a scam so you might want to check those videos out and reconsider being partnered w them in the future

Trust me if I saw them put olive oil on my gado-gado I would asked them for refund or change cause us Indonesian never ever use olive oils in most if not all of our cooking

I mean for gado gado, the Indonesians don’t always make it authentically and at the end of the day, what matters is the taste. Actually, we have this special pre-made peanut sauce in Indonesia and a lot of home-cooks use them. Even some of the street vendors use them. And this pre-made peanut sauce looks like peanut butter but hardened to a block. So, using peanut butter is quite authentic in my opinion.

Pecel (similar to gado-gado, but the peanuts in the sauce are coarsely ground instead) is my mother's favorite dish, so I can only imagine the horror on her face when she sees Jamie's version of gado-gado. Because the peanuts in peanut butter aren't roasted (to extract the peanut oil), Jamie's version of the sauce probably tastes like peanut butter rather than the expected roasted peanuts with a bit of fat. EDIT: the crackers are called kerupuk in Indonesian. Also, the uncooked tofu might affect the taste of the entire dish.

Jamie putting soy sauce on everything Asian is like a foreigner to Australia coming here and putting Vegemite on everything.

It is strange being an Australian and hearing things like some of these ingredients are hard to find. Things like Kecap manis are able to be found everywhere here. Like even petrol stations will have it a lot of the time…

We do use tamarind in peanut sauce, we don't use lime

Fun fact: The word kecap/kicap is derived from the Cantonese word koechiap, or "sauce," which is also the root word for the _more-familiar-to-Americans_ ketchup. So the easiest way for english speakers to pronounce it is ketchup/kitchup.

If Jamie Olive Oil joined a MasterChef Asia edition, he's gonna be eliminated in the beginning round first.

As an indonesian, i will never eat Jamie Oliver version gado2. That's really disgusting 😪 RIP gado2

I'm so glad that I searched several stores for kecap manis when I first tried to make some proper peanut sauce. Tried it with regular soy sauce (out of curiosity) and that didn't even come close. Since then, I always have some at home, because its flavour is so unique and fits almost anything (except western "cuisine" lol)

As an American I can honestly tell you that most Americans assume that everything that's sold in the Asian or International section of a grocery store is used in all Asian food.

18:50 Gado-gado's vegetables is always blanched, except for some that doesn't suitable to be blanched. If all vegetable raw, then it gonna be another gado gado derived meal: Karedok. 21:20 Actually it's pretty common people crush their crackers in Gado Gado here. I personally like it, though whole crackers is best.

jamie will never be able to see a different with "gado-gado", "ketoprak", "pecel"

Here in Europe, especially in the Netherlands, every supermarket, really every single one, sells ketjap/kecap manis. Ok Indonesia is a former Dutch part. For me with Indonesian roots I recognise the way the peanut sauce is made by my (grand)mother.

Over here in the Netherlands it's pretty easy to find ketjap manis (which is how we spell it), probably due to our colonial history... and here THAT is the ingredient of choice to make any dish seem "Asian". Soy sauce is pretty common too, but somehow it's harder to find here than ketjap manis.

Ketjap manis is actually one of the two common soy sauces you can buy in the netherlands due to our colonial history. It is really interesting to realize that in other places ketjap manis or gado gado is not a standard food dish. Most dutch people do make instant gado gado or with peanut butter though as we have terrible culinairy traditions. Our snacks are on point though!! I love your vids and keep up the good work!!! ps the cracker name is krupuk and it is delicious and helps with eating with your hands!!!

Soy sauce meets palm sugar, only in Indonesia and Netherlands... We call it kecap manis... If you want to make it closer, regular soy sauce is okay but with palm sugar... So if Jamie use soy sauce + palm sugar, it is acceptable. I would do that when in Europe. Adding some ingredients to balance acidity is okay as well, but mostly with tamarind or you can add lime or bay leaves for aroma. Other stuffs are okay, but no olive oil and fish sauce. There is another variant of veg salad with shrimp paste, I dont think Gado Gado is using shrimp paste. Olive oil makes it too white. Fish oli makes it too chinese. Shrimp paste is relatively assimilated with local cuisine. Peanut sauce as dressing is used in many Indonesian or adapted cuisine. For example, we have dimsum with peanut sauce, it is called siomay (shumay). In the Philippines, shumay is with soy sauce

I think the peanut butter in question is the "flavored" ones like creamy peanut butter and some brand does actually have different tastes but as you said majority does still retain the peanut-ness . and I think the chips are called Kropek (in filipino) which are typically shrimp crackers but I don't know the indonesian name.

I do agree that it would probably taste fine, but marketing it as actual Indonesian gado-gado is blatantly ignorant. My issue with Jamie Oliver isn't his lack of research. It's his claim of making traditional international dishes. As an Indonesian myself, I cannot call that shit gado-gado even if he puts a gun to my head. Calling it gado-gado is an assault to my entire culture.

From Indonesia, and I have seen Uncle Roger's video... I was in pain watching Jamie squeezed those limes and when he broke those prawn crackers. Tamarind paste I dont think its common, but Ig some used them just not a lot. Shrimp paste tho, there r those use it. I suppose if anyone wanna subtitute kecap manis (sweet soy sauce) they should do what Gordon did with brown sugar/palm sugar + soy sauce. Chilli is optional, not all ppl in Indonesia can handle the heat, but most r quite spicy. Yes, firm tofu is a go-to, most durable on fryer. Vegetables in gado-gado needs to be blanched, if not, they can b a lil bit bitter n the customers might get stomache (learn from personal experience). Olive oil is a nop, its expensive. Let the oil from the fried peanuts BE the oil to the sauce.

There is no english word for the shrimp/prawn crackers, so it s simply called 'kerupuk' (ke-roux-pook)

here in the netherlands ketjap manis is sold in al super market/shops and kethap asin and other soy llike sauses are harder to get

Jamie Oliver's egg fried rice + Jamie Oliver's gado-gado = Cursed PB&J rice bowl 😂🤣😂🤣 Also correction : The word "Kecap" in Indonesia is pronounced the same way as the word "Ketchup" in English. It's just the transliterated word derived from the word ketchup, but we used it for soy sauce instead of tomato ketchup. This is why some Indonesians would probably be confused on why ketchup was usually referring to tomato sauce instead of soy sauce. Kinda weird 😂🤣

It's hilarious to hear the way you say kecap manis XD This is the best I could do but this should be the right pronounciation in text format. 'keh - ch-ah-p' 'ma-nees' As a local born and raised, 'kecap manis' just literally means sweet sauce. Or sweet soy sauce in English proper since it is black soy beans. Though to hear it being an exotic ingredient is kinda eye opening where here in Indonesia you can find it anywhere in the country in any store. In litres too.

as always, your commentary makes me understand more stuff in the video. ❤️

I've personally not seen peanut butter being used, and I live in SEA where gado2 is common. It's usually grinded peanuts mixed with other stuff (that I cannot name because I can't see the tags on the bottles and the contents of the bowls they used lol) but I don't remember seeing peanut butter jars at all

Now that I think about it, gado2 DOES sound like a salad (veggie and sauce which I guess is a dressing since you want it to coat all the veggies), but for some unknown reason, as an indonesian, hearing it called as a salad made my stomach kinda queasy, like my gut knows there's something fundamentally wrong with it and I am sent into an immediate existensial crisis

I am not an expert on indonision food, but if you dont hav Ketcjap Manis, you could mix brown sugar with half light/dark soy sauce and you get a product that is similar. . . In Norway we have had Ketcap Manis in the regular groccery stores since late 90s. . . , so it should not be difficult for Mr. olive oil to get it in UK . . .

#UncleBrianTsao2023 Edit- Also an entire show just correctly cooking things Jamie Oliver cooks would be great.

My girlfriend is indonesian so I ordered Gado-Gado in a restaurant and made it myself later. I used peanut butter, sambal, lime and coconut milk for the sauce which may not be right, but I also used a bunch of vegetables, mushrooms, tofu, tempeh, eggs, sprouts, krupuk and so on and it looked incredibly in my opinion and tasted just as good, way better than in the restaurant! But they had Emping, I didn't find it anywhere :(

Brian, I'm Indonesian, we have many dishes that use vegetables as the main star of the dishes: - GADO-GADO : blanched vegetables with creamier peanut sauce that uses a piece of potato and palm sugar, NO KECAP MANIS. - PECEL : boiled vegetables with chunkier peanut sauce with various spices, tamarind, terasi (a denser belacan from Indonesia), and usually spicier. NO KECAP MANIS. - KAREDOK: fresh/raw vegetables with slightly chinky peanut with a lot of earthy spices. NO KECAP MANIS. And we have a lot vegetable dishes that use peanut sauce, but the one that use kecap manis is not a vegetable dish: KETOPRAK is Indonesian fried tofu, rice noodles, bean sprouts on rice cake served in garlic peanut sauce with kecap manis.

I hope you watch the collab video between uncle Roger and gugafoods......its so good to see two of my faves in a video....

In the Netherlands there is any type of kecap (Ketjap) available in every supermarket (we have some history with Indonesia…). And a lot of specialty Indonesian stores.

You can buy Ketjap Manis in every supermarket here in the Netherlands. It’s weird to me that it’s regarded as an exotic ingredient. It’s like not being able to buy galangal or sambal in the supermarket.

I think Jamie would get far less hate if he made it clear he is making reinventions of classic dishes, explained why he is making such drastic changes, and what the original may have called for. instead he just uses a blanket "my take on" and tries to present it as if it is basically the same as the original version. It's very misleading.

I make some "home brewn" olive oil in Puglia, Italy. We make the very first pressing cold, under an heavy stone, and don't filter it. When it comes out it's thick, green at first and dull golden at the end. Flavours, aromas and spiciness are at top in that god send elixir. Just on top of some bread, and you're eating like a king. But not the best if you want something neutral, like making pastries, and resistant to heat, since the suspension actually burns first and become sour.

Brian small mistake Haiyaa is spelt with a a not a h

04:22 correct, the sauce itself wasn't acidic, but lime does served as the last (optional) sprinkle they don't mix lime directly with the sauce

In the Netherlands they have ketjap manis at every supermarket, ready to go peanut sauce and even special peanut butter to make your own peanut sauce. The reason why we have these products so easily available is less exciting.

About the raw version of gado gado, we have them but it is from another region and has different name. First is karedok from sunda (west java) it had more spicy taste abd use all raw veggy. 2nd is ketoprak from betawi (jakarta) which is served with vermichelli and fried tofu.

14:15 missed opportunity to plug Kamikoto knives there. you can cut chilies properly with Kamikoto knives. dont be weak like Jamie Oliver, cant even cut chilies haiyaa! 😏

Gado gado explains the time when my dad asked for a bowl of hot water when he was served his salad at a restaurant.

My fav part of being an indonesian living in indonesia is that gado2 is everywhere and if for some strange reason it's not, they sell ready use peanut sauce lol then I can just throw in some random veggie

I mean, if (for argument's sake) he was labelling it as east-west fusion, it may not be that bad. But Jamie Oliver thinks he's creating an authentic dish when in fact, he isn't.

Peanut, garlic, small green chili, tamarin, kencur (aromatic ginger), gula jawa (palm sugar) or kecap manis (sweet soy sauce) also oke. For veggies, you can put anything you want, for me, tofu, tempe, and hard boiled egg is a must. Jamie must eat gado gado in a hotel or fancy restaurant, if u want to try the authentic one, try it from a street vendor(warung)

Its called Kerupuk. It can be garlic, prawn, fish cracker... And yes, all veggie blanched. Peanut sauce its just roast peanut + sugar/palm sugar + garlic + salt. Need no kecap manis, or u wanna make Ketoprak. Similiar dish, but with noodle.

For 8:46 Uncle roger once said in one of his review that u can make kecap manis with palm/brown sugar and soy sauce Not white sugar Just incase someone misunderstood

Jamie Oliver got his reputation cooking naked and then ruining school dinners. Now he's famous, his true mission has been revealed: to ruin Asian cuisine. What a heinous supervillain he is.

Here’s to a memorable 2023 and a great 2024 ahead . Powerrrr to 2024

Actually, gado gado has that rough textures in its sauce. The smoother one we use it for pecel. If you REALLY want to get rid of that roughness, we use cashew nuts. But gado gado need its sauce rough. Otherwise it is called pecel. And pecel has different ingredients. There is another version of rougher sauce, and we use it to dress fruit. It is called rujak sauce. So, no.. you can't use peanut butter unless you are making pecel. Roughness level is important for the sauce. That tofu needs to be firm and airy, with crunchy skin. Also, gado gado is blanched, the raw version is karedok. But that needs a rougher sauce, and different ingredients I do agree about your explanation about the olive oil, but we don't use oil as it is already as oily as it gets. With that fish sauce, additional oil, and peanut butter, it would be liquid, slimey, greasy, fishy, and smooth, like diarhhea. That uncook tofu adds more reference to soft feces. All that is left is toilet shaped bowl, and it would be complete. Soft sh floating on slimey greasy and fishy liquid. The crunchy chips in gado gado is melinjo chips. It's a little bit sour, and it would still be crunchy when drenched in the sauce. But if you need kerupuk udang (prawn chip), you better leave it whole or it will lose its use and taste. Gado gado also has a hint of crunchyness from its sauce. Therefore it is important to grind the peanuts rough. Anyway, as with those many street food stalls, although every single stalls has their own variant, but they won't mess with basic ingredients. A guy has been bullied because he went too far, using rendang for pork. Rendang is Padang's way of cooking, and they are moslem. Using moslem way to cook pork is simply, offensive. But let me tell you something. Indonesia is basically an umbrella term for our cuisine sets. There is no such Indonesian dish. You see, Indonesia is multicultural country. And if you cross province or island borders, you'll find a cultural change, perhaps cultural shock. So, yes... we have SO MANY those "salad" variants, like Karedok, Ketoprak, Pecel, and Gado Gado. Yes.. Gado gado is a specific name of "salad" variant from a tribe. What Jamie did, was mixing all those tribes altogether, and put western mix into it. As with karedok, nobody would call karedok a gado gado, as Sundanese loves raw veggies. And no one would mix pecel with gado gado because those central javanese people loves smooth textures. Gado gado is Betawi tribe's variant, thus they use rougher sauce. They are actually, the same thing, pure vegetable dish, but use different ingredients and sauce according to the tribe's preferences, thus different names according to what ticks in their respective tribe's mind. So, what Jamie did, is messing with pecel sauce, messing with gado gado veggies, and destroying karedok with tofu, at the same time. He only need to mess with a vermicelli noodle and put it there to destroy Ketoprak as well. If he want to mess gado gado so much, he better call it salad as it is, and remove Indonesian moniker from its variant.

Ketjap (kecap) manis is common as muck in Europe. Also kroepoek (krupuk). Indonesians won't eat anything without sambal and krupuk. Want to pronounce kecap better? It sounds like ketchup, because we stole that word 😂

1. vegetables in gado-gado is blanched and cut beforehand 2. lot of peanut deepdfried beforehand, then grind it along with chillie (chillie is optional for customers who like spicy) 3. eggs and potatoes boiled first 4. while doing everything, deepfry the tofus, larger size than the ones in the video 5. vegetables, potatoes, and eggs go to plate along with fried tofus 6. pour peanut sauce, and cracker goes in this comment comes from my friend, a gado-gado seller on the street

This man loves the words ''Surface area'' like how Jamie loves olive oil. Nice video lol,

Usually in gado gado the cracker we use is prawn cracker or fish crackers (Kerupuk)

okay idc what video you got lined up after this but you need to do all the Guga and Uncle roger collabs right now

The Indonesian chips are called Kurupuk (Krupuk) and are made with Tapioca Starch. It can be prepared through grilling, deep- or hot sand frying.

here in the netherlands ketjap manis is in every single grocery store. i am sure you can get it in america and the uk too fairly easily also. i think you mean kroepoek.

Another banger, they just keep coming

I can go to any supermarket here (the Netherlands) and find Ketjap Manis

Kecap is pronounced like Ketchup but the "h" is silent

I’m Malaysian but I think our cooking is heavily influenced by Indonesian cuisine and we have a MILLION different types of soy sauce or kicap as we call it. Pronounded kee-chup. We use kicap manis too which is a thick sweet soy sauce.

oooh Indonesian sweet soy sauce. I got introduced to Conimex brand "Ketjap Manis" cuz bro's friend's family was from Holland and it is SO GOOD on rice. Used to use it all the time on stir fry but then the supply dried up when the dutch deli closed down.

10:22 when the chef's face goes through multiple emotions in 1 sec, namely shock, confusion, disappointment, and pain

My wife always makes her own peanut sauce for gado gado. She doesn't use peanut butter because of the texture and the sugar. Also, a sweet, thick soy sauce is used in Indonesia kecup manis. I have been able to find it in 99 Markets in the southwest, and in many Asian markets from Washington State to Florida and Texas. Just look for an ABC brand. That or just order it online. Around 750ml is about $9. Palm sugar is added in addition to the kecup, not so sure about the tamarind paste though. As for the oil, I don't think she ever really adds any, because if you make your own peanut paste, the oil will come out anyway. Firm or fried tofu is what I usually see. The end product looks almost nothing like gado gado. Like the creator said, it looks western. Like a normal salad with tofu and peanut sauce.

As an Indonesia and I used to make Gado-gado. I rarely put soy sauce into the peanut butter. Cause my mom likes it not too sweet. Cause we mix the ingredient like fried peanut, a pinch of shrimp paste, chillies, bird eye chilli salt and brown sugar/palm sugar, tamarind infused water. And the vegetable only, water spinach, cabbage, sprouts, long beans, sometimes chunks of cucumber

Correction here chef brian In Indonesia, there's plenty variations of peanut sauce salads, and even though gado-gado is basically translated as mix-mix, there's a significant law of ingredients that cant be overlooked Gado2 sauce is cooked, with peanut sauce, garlic, chillies, kaffir lime leaves, coconut milk, and the toppings were mostly cooked, whether its blanched veggies, or deep fried tofu, or boiled eggs and sometimes with rice cakes If the toppings changed into a more meaty toppings it would change into siomay/batagor If the sauce is consists of grinded fried peanuts, kaffir lime leaves, tamarind, shrimp paste, mixed in uncooked state in a more watery sauce it will change into pecel sayur, javanese style The pecel sayur sumatran style uses gado2 sauce-ish but use raw veggies and instead using tofus and tempeh, it mostly uses fried batter called bakwan, and uses egg noodles, so a more heavy style food And if the sauce is a more less watery pecel sauce, added with Kecap Manis (sweet soy sauce) then its called ketoprak, in which has a strict toppings of rice cakes and deep fried tofu, sometimes added blanched mung beans and vermicelli noodles And boy oh boy what i see jamie, what he did just mishmash of every recipe, god i cant imagine how it might taste 😢

Soy sauce and/or fish sauce go very nicely in Bolognese sauce. And, fish sauce is more traditionally Italian than Bolognese itself, archaically Italian.

Jamie Oliver doesn't have Kecap Manis? I live out in the middle of nowhere in Wisconsin, and I have a good supply of Kecap Manis. Was easy to get off of Amazon after I watched a RU-vid channel from overseas that uses it in a lot of his dishes. But then, I don't make videos of myself screwing up other culture's cuisines. :)

I’m so ghetto when you said I was raised in the west and I thought west side not western world 😂. So many gun shots rn happy new year

Weirdly enough, I've never seen people around me use Kecap manis/sweet soy sauce as ingredient for gado-gado. They use ground palm sugar for the sweetness, and manually add salt and MSG for the saltiness and umami. Some also add galangal/ginger/sand ginger, boiled potato, and shrimp paste in it too. You also mix the vegetables inside the mortar here. If you want to serve it to other people, you use separate container to mix the peanut sauce and the vegetables. And then we do have a variation where the vegetables are raw. It's called "Karedok." Every vegetable in gado-gado is blanched. The prawn crackers are called "Kerupuk." with the "keru" pronounced kinda similar to how you pronounce "crou" in "crouton" and the "pu" pronounced like you pronounce the pu in "pull" or "push."

Prawn Cracker in Indonesia is called 'Kerupuk Udang'

As an Indonesian myself, I will said that no, peanut butter didn't even come close for this. If we want to make it ourselves, we have a ready made peanut paste that we just need to add water to. To make it healthy, we dry roast the peanuts before crush it with mortar and pestle or, if you want it more convenient, food processor. Also olive oil is freaking expensive here so we never use them unless we making western food.

Some region add keffir lime leaves and tamarin in gado-gado peanut sauce While lime is added in batagor or satay when it's served. Lime isnt mixed when make the peanut sauce