Two months later: American chef reacts to English chef reacts to Chinese chef reacts to Korean chef reacts to Japanese chef reacts to uncle roger reviews Gordon Ramsey

Uncle Roger is Malaysian so he knows most of Chinese, Indian and South East Asia ingredient even though he's not chef. Salute to Uncle Roger

Uncle roger: This is the secret to good egg fried rice. Torture Yuya: h e ' s g o t a p o i n t

Gordon: the grains are huge Me, uncle roger, yuya, and the cameraman: *leans forward* 👀

When uncle roger says Asian people has 2 kitchen, indoor and outdoor. Man, he really nailed it HAHAHA

Gordon Ramsay: the only white person on earth who doesn't enrage Asian people when cooking rice.

One of the reasons I love Gordon so much is because he knows the food he is cooking. He does his research and becomes immersed in the culture to truly understand what he is trying to make. He understands every bit of ingredient he will be using.

Sambal is the general name of Indonesian chili paste, with many variety but most being salty. For historical reason, everybody in the Netherlands knows what sambal is. It has become a name of any chili oil or sauce here.

I would say that the main difference between Gordon Ramsay and Jamie Oliver is that Gordon Ramsay is all about cultural appreciation and not cultural appropriation LOL

Everyone loves Gordan Ramsey, it's astounding. He's got the most abrasive, harsh, but *somehow* still charismatic personality. I've heard everything from video game streamers, adult film actresses, and even advanced university professors profess their love for Gordan Ramsey.

I am Mexican, and I appreciate Wanobee friend, that you embraced our culture so openly, as you know we are a very loud, lovable and happy culture. I love Japanese culture too, it is always important to have an open mind!

The place is called "Ngarai Sianok located in west Sumatra province, I'm Indonesian from west Sumatra. And yes sambal is the indonesian food, and Rendang is from west Sumatra, we call it "Randang and "Sambalado or balado for Sambal and "Tungku for the stove

FACT: that video was recorded in Sumatra, Indonesia. thats why it's like middle of nowhere

Context: Gordon Ramsay was on a journey to Indonesia to learn how to cook Rendang from an Indonesian Chef. It was part of "Gordon Ramsay: Uncharted" TV Show on National Geographic Channel. How To Make Sambal: Main Ingredient: Chili Optional Ingredients: Salt, Garlic Step 1: Cut the Chilis Step 2: Put the cut chilis on a mortar and pestle Step 3: Add salt to your preference Step 4: Add Garlic if you want Step 5: crush it with mortar and pestle, crush it enough that the chili and garlic are losing their shape and mixing together. Do not grind it too finely. You can use Sambal to eat with your rice, or as a dip on fried stuff, or added to your cooking. This one is called Sambal Bawang. There are many kind of Sambal in Indonesia by changing the optional ingredients. There's Sambal Terasi that use Shrimp Paste instead of Garlic.

This was shoot in West Sumatra for National Geography Channel. Ramsay had Chef William Wongso as his mentor and consultant for this show. Chef Wongso is an expert on authentic Indonesian cuisine.

In the Philippines, we have something called "Bagoong". It is kind of like Sambal but it is less spicy and saltier. We usually pare it with fish or "Kare-Kare".

Gordon has made film series where he goes around and films himself learning from other cultures. I’m guessing this is taken/filmed during one of these adventures! So it’s likely he’s in Asia during this. It’s why I respect him a lot as a chef.

He's just a guy who cooks fried rice, watching another guy who cooks fried rice, watching another guy cook fried rice...

Sambal is very common in South East Asia, it's basically mixture of dried/fresh chilies, shallot, garlic and some salt and turned into paste consistency. I usually use sambal in my fried rice as well :)

It cracks me up when Unc Roger says, "Gordon, just slap the rice on your face."

I like how Yuya and Roger took a closer look at the rice at same time

Here in the philippines we also have 2 kitchen a "dirty kitchen" and a kitchen for show. In the olden times the dirty kitchen was outside usually it was easier to clean when cooking large amounts of food when we have guest around or during special occasions. But nowadays its both indoors but there are 2 kitchens usually a dirty and a for show kitchen.

Gordam Ramsey is so good at cooking other culture's foods because he travels internationally a lot. Also he is on a travel cooking show called "Gordam Ramsey: Uncharted" where he goes to different places, like here Indonesia, and learns to cook from the people living there first hand. Taking over the mission from Anthony Bourdain (RIP), while keeping him in mind. He's really nice.

Yooo. I actually understand the Japanese words he says before him explaining. All those years of anime weren't wasted

Yes we would love to watch you cook more things. Maybe something like a simple gyudon? It's one of my favorite foods.

1. gordon shoot this in my hometown indonesia, the name of the place is bukit tinggi which mean high mountain in english. 2. mostly in south east asia people have two kitchen even in indonesia but not jakarta because jakarta is crowd city no space waste, a lot of people in indonesia have land around 500m² for their house thats why we have two kitchen. two kitchen doesnt applied in crowded city, like jakarta, singapore and many capital like that too. 3. Ajinomoto is the best 🤣🤣, we use that a lot in Indonesia, only 5 stars hotels doesnt use ajinomoto in here. 4. galangal use in thai, viet and indonesian food, it's not indonesia origin but south east asia i guess. heheh i hope that's help, i like your video, always appear in my home 😄, keep the good video, im gonna subscribe to your chanel. ooh PS. i want to learn simple and delicious japan food, try to make recipe with easy ingredient to find in another country.

I've seen two of your videos, so far and have really enjoyed them! I am a Native American and an ex-chef. I live on the Laguna Pueblo Reservation in New Mexico and over the years I've noticed that the elder people (especially those that have lived in Richmond, California) here really love Chinese food. I suppose they developed the taste for it there. I too grew up loving Chinese food and, like many of my age-mates, had the misconception that Japanese food is all rice and raw fish. When I began my journey into the food service world, I began work in a small cafe/grocery store/gas station outside a very small town where I attended high school. As I changed jobs, my palate began to develop and I clearly remember the first time I had Japanese fried rice at a Teppanyaki restaurant in Albuquerque. I was hooked. I also became a great fan of sushi and sashimi. One of my five daughters, who is also a chef and my youngest of three sons, who wants to be a chef, also loves sushi and sashimi. My youngest daughter has caught on with the ramen craze and loves the Japanese style as well as the Korean style ramen. I would love to see your cooking videos and hope to see Japanese foods that aren't just seen in regular tourist venues. I wish you well and good fortune!

不是針對Gorden, 炒飯中的tossing主要是為了讓每粒飯粒跟鑊底熱源接觸的時間更平均, 因為在材料在鑊裡基本的混好後, 真正爆炒的時間很短, 讓飯粒表面剩餘的水份快速蒸發, 跟其他材料產生美拉德反應, 但又保留其裡面的水份, 而在這裡tossing會比鑊鏟有更高效率, 其次是讓飯粒分離得更好和材料進一步混合

The concept of an inside and outside kitchen isn't universally Asian anymore. For countries like Malaysia, Indonesia, and China, the outside kitchen is for heavy duty cooking. The kind that you cannot do inside unless you want your house to smell of the spices for a long time. In malay, the inside kitchen is called the dapur kering (dry kitchen) while the outside is dapur basah (wet kitchen).

It’s mostly South East Asians that have outside kitchens. A lot of our dishes are very pungent so cooking outside lets guests relax away from the kitchen smell and keeps those smells out of clothes and furniture. In my house though we just close all the doors and we have covers on furniture. We only cook specific things outside like turkey or grilled meats.

I am two years late to the original posting of this video, but watching you react to Uncle Roger reacting to Gordon........ this was a lot of fun. Very meta, and it is a stacking of humor that helped put a chuckle in my throat and a grin on my face. Thank you!

Mottainai is maybe similar to a common phrase here "waste not, want not" or much older version of same saying "willful waste makes woeful want". Love you channel btw my friend, I have subscribed to you! Sending love and peace from 🇬🇧

"How common is sambal in your country?" Boi, im come from where uncle roger came from, i can eat just sambal with plain rice

Ok to put into context, Gordon Ramsay is a very well established, worldwide celebrity chef that actually can cook the doors off anything, even Buckingham Palace. He has multiple Michelin Star to his name and currently holds 6 and at one point holding up to 12 or 13. He too likes to travel the world and learn different techniques from other culture and he learnt things pretty quickly. He did a show called Gordon's Escapades where he travelled across South East Asia and learn about our unique cooking styles to impress locals and he even at one point had the audacity to challenge our local restaurantuers in Singapore with a competition where he has just 48 hours to learn the 3 dish he's gonna compete with the other 3 respective restaurantuers and whoever has the most votes from customers wins. In the end, out of 3 dishes, Ramsay snagged 2 victories and to be honest, that is freaking amazing. He's a real great chef. Now the kitchen concept. Due to Japan and many small Asian country like Singapore and Hong Kong are all very land constraint, our only kitchen is indoors but the "two kitchen" concept isn't unheard of elsewhere in other Asian country and it's pretty common in places like Indonesia, Malaysia, China, Thailand etc. The internal kitchen would be used to prepare things that doesn't mess up or cover the entire area with rich scent like boiling soup or braising stuff but if you want to stir fry, deep fry or simply prepare tons of heavy scent food like rendang, many would use the outdoor kitchen.

Finally a KZfaqr who speaks when needed and not either talk all the time or not at all

Yuya! You should definitely show us how to make your favorite dishes! I would want to see you cook!

Since Uncle Roger/Nigel ng is a Malaysian, here is little context of why he is the way he is 😂. 1. The outside kitchen are most prominent in South east asian countries, especially those lived in the villages. In my country Malaysia, our outside kitchen are mostly used for cooking big batches of food for a lot of people, but most of the time we just use our inside kitchen. So what uncle roger said has a little bit of truth in it but that doesn't mean if we cooked inside the house meaning we don't like them 😂. You can't expect those with small houses to cook outside, especially those lived in the city. 2. Sambal & rendang is a prominent dish in Malaysian & indonesian cuisine. Sambal has a very rich and oftentimes heavy flavor of chilli paste that can be used as ingredients or as a side dish on a meal. It's very common to find sambal in our daily meal and i think you should try it whenever you come to Malaysia/indonesia. There's a lot of variety, flavour & spiciness to sambal and i can say i've tasted both countries variety of sambal and honestly they're all good. 3. Like come on, MSG is bad for you should've been a myth by now (there's variety of videos out there that disproved MSG's ill effect). Obviously, there's chefs out there that used MSG but denying it's usage 😂. 4. In my village in Malaysia, we used to slaughter our chicken and use them as food ingredients but this mostly done for cooking for a lot of people, other than that. We'll just buy at the market. 5. Since Mr.roger/Nigel is Malaysian, Fuiyoo is a very common word to express surprise and happy about something. We all say like that here 😂. As for haiya, i've found that every chinese wherever they are they always say that. 6. I think every asian is like ingrained inside their brain to never waste their rice. Even in Malaysia there's a saying the rice will cry if you don't eat them. 7. As for food service. In Malaysia, we have a saying "you have to show respect, for us to respect you." Meaning, if you're being nice and have good ethics towards us then we'll give you the best service. Other than that, i would love to see some outdoor cooking. How about making japanese cuisine by outdoor cooking. That's a nice concept right there.

Fun Fact: MSG is actually as normal as salt just dont eat too much of it or it'll lead to same health problem as salt did because MSG is also a sodium based compound👌

"fuyyoh" only used in Malaysian and Singapore . plus, uncle roger is Malaysian

I’ve love Japanese culture and have recently pushed myself to make some authentic Japanese dishes so I’d love to see more cooking videos! Great video too!

I think South East Asia almost have outdoor kitchen every house, LOL. It’s very useful, also my mom got 2 kitchen indoor and outdoor, the indoor is useless since she got outdoor kitchen, LOL

Random people: "costumer are king" My France friend: decapitated them

Sambal was so common seasoning in our fried rice especially if you like making your fried rice spicy, but if you dont like spicy, you can put more ratio of sweet soy sauce to add sweetness and savory to fried rice. Basically we use sambal for every savory dish haha. it can be a condiment or seasoning.

You're always so calm! And your English is great too. I'm definitely subscribing.

Having a two kitchen is common in my country, Malaysia...it is called wet kitchen and dry kitchen... Wet kitchen is for cook everything while dry kitchen is for only reheat food, chop fruits and impress clean and beautiful kitchen to guess...love from Malaysia....

Gordon Ramsey the man known for swearing, cooking, and literally jumping for joy like a child while cooking.

yes sambal is common in indonesia and malaysia, secret: with fish jam inside, you can buy it online.

Wanobee-San, I would love to see you do cooking videos. Maybe something like everyday japanese home food would be very interesting. Such as sweet rolled omelettes or onigiri.

I would like to clarify that the "dry" kitchen and "wet" kitchen concept is more of traditional Asian thing, especially in Mainland China and South East Asia. Nowadays this is no longer a thing in most modern Asian countries like Japan, Korea, Taiwan and Singapore, where most people live in small apartment complexes.

ive never seen this guy before but he seems so nice and kinda caring in a way. I like how he asks us questions

I absolutely loved these reaction videos. You have a wonderful personality.

Sambal is a chili paste from Indonesia and Malaysia (Uncle Roger is Malaysian) and is made of a variety of chilis and often includes secondary ingredients such as shrimp paste, aromatics, lime and/or palm sugar.

He was in Indonesia, he visited many courtiers where he learns cooking from the locals to perfect the taste and the way they would prefer to eat it basically studying how to be a better chef, after a few days or weeks/moths he cooks for the highest authority in said Country / Ethnic leaders.

Research on MSG's health effects was published recently, and thankfully they found no link between MSG and negative health effects, so I can eat all the MSG I want now. MSG was actually discovered by a Japanese scientist, so I'm sure he is very sad Japanese people think it is bad for them haha.

Yep sambal is very common ingredient in Indonesia for spicing food, here almost everyone love spicy food. It is equivalent thing like chili oil for chinese people.

Mad respect to yuya!i just recently discovered ur channel and seeing you liked most of your fans comment is heartwarming.subscribed!

I’m part Filipino, my Lolo came to America from Manila when he was little and all their recipes have been passed down to me. Fried rice is one of those staples in an oriental household... good job Gordon and yes, I almost always use the left over rice 😁

I'd like to see you make a traditional Japanese Breakfast. The staple street foods like Takoyaki, Tempura, Ramen, Okonomiyaki, and Tonkatsu are all fine too :P. Gyudon and Oden would be fine too since it's getting cold.

I really love the polite way when he is asking us any question:)

I know this is very late. But 100% I would love to see cooking videos from you. You seem very knowledgeable and I think we could all learn a lot from you.

2:15 West Sumatran rice is non sticky type. That is why the grain are so separated. 3:03 it's part of a culinary adventure program. It was in Indonesia, West Sumatra Province. The highland part of it, called Ngarai Sianok in Agam Regency 15mins drive from Bukittinggi. 3:43 i think it's the same in all urban or even more metro area, no one have outdoor kitchen. But in rural area over here people tend to use "wet/dirty" kitchen to cook serious dishes and/or something in large quantity. Remember uncle roger is an exagerrated character. 4:14 galangal by physical appearance looks almost the same as ginger but whiter/red-ish in color and taste different. 5:26 i think it's a "chinese thing" what he called "wok hay" which is the smoke when you fried/sautee something on the wok that not really present in regular pan. But honestly we indonesians don't really care about it. But many of us usually cook fried rice in wok. 7:53 sambal is common type of chilli paste condiment in Indonesia also Malaysia, Brunei and Singapore. It's basically cayenne chilli pepper mixed with shallots. 10:57 well we also don't do that thing. To be honest i don't even know what the tossing for, since the rice already well separated from the start/before the cooking. 13:07 we also have a saying "Customer is King" but it has been abused by the customers themselves which i think super wrong. It's just good ethics on the server's side to service the customer with the best effort. Not for the customers to see themselves as higher class/superior than the server. Then again don't forget this is over the top character, those are sarcasm.

Gordon isn’t a KZfaq chef haha he’s 5 Michelin star🙄😂

Man I really enjoy your videos I actually learned something about fried rice today (I'm from a country where we use rice frequently but never in fried state)

Actually, my parents has 5-6 wok in their house lol

Gordon ramsay actually did record that video in Indonesia for one of his national geographic shows. Also he's not only there for nasi goreng, but also experience slot of other Indonesian dish, and also cook for the governor of Sumatra

A japanese, reacting to a Malaysian who is reacting to a scottish chef making an Indonesian dish. Next we should have Davie504 reacting to this all and Pewidepie reacting to davie's reaction. Lmao

Appreciate your trilingual background. I can tell that you speak Japanese and English as well as Chinese and your Chinese pronunciation is authentic👍🏽

I really loved your review on this! You give great explanations also. It was also fun that you also enjoyed the video. Subscribed!

Learned new things in this video 👍 -galangal is a relative of ginger commonly found in Southeast Asia and is the main root in Thailand's Tom Yum. It is drier and sharper than ginger. -Sambal is a typical sauce made up of chili, onions, garlic,shallots,shrimp paste and more (there are over 300 variants in Indonesia alone). It is often accompanied with a cucumber🥒 slice to balance the spiciness. The other seasoning , the rendang is a stewy paste that goes on meat. It makes the meat more flavorful and chewy.

Galangal is also known as “蓝姜” or “blue ginger” in Chinese, not sure what the Japanese name is or if it is used in Japanese cooking

New viewer, love the content, friend. Your reactions feel very honest/genuine, love it. Keep it up please.

In Malaysia, it's not common to use sambal. We usually use sambal when we had some of the leftover sambal. We usually use chili for fried rice. edit : Rendang is totally uncommon to put in fried rice in Malaysia

japan is like the rich kid of asia so i understand why they dont have a dirty kitchen

This is getting out of hand, soon it will be Russian chef reacts to American chef reacts to Italian chef reacts to Japanese chef reacts to uncle reviews Gordon ramsays scrambled eggs

With every few seconds of your videos I learn more and more,I have much respect for people who actually teach their viewers. Found you today thanks to this reaction video. Much respect!

9:56 This is one of my favorite Japanese non-verbal expressions. My friends, Japanese twins, make this reaction a lot. It wasn't until I hung out with them, that I noticed it more on Japanese live TV shows, especially Gaki no Tsukai ya Arehande.

Gordon Ramsey is one of the top 10 chefs on the planet and the single most famous chef on the planet just for your info Yuya. Since you said you had not heard of him. He has multiple Michelin star restaurants and several tv shows about cooking plus he has dozens of lesser restaurants and I think a total of 6-7 Michelin stars to his name? if you don't know what those are they are basically the most prestigious award a chef can get in western culture. A restaurant with even one of those is among the best in the world. you can have up to 3 tops for a single restaurant. I think he has 1 with 2 and several with 1 star.

The outside kitchen is the tradition in Malay culture, in Sumatra, Malaysia and west Borneo. Sometimes they cover the kitchen with roof and walls but it is separated from the main house. In Java, Sunda, Madura, Bali, the kitchen is also separated from the main house but mostly enclosed. In Javanese kampong, it is at the back terrace of the house, but it is well covered. The kitchen is also separated as wet kitchen and dry kitchen in Java, Madura and Bali, that the wet kitchen is used for preparing ingredients, butchering meats and herbs. The dry kitchen is for cooking the kitchen. Other separation is clean and dirty kitchen that the clean kitchen is for setting up dishes and preparing beverages while the dirty kitchen is for cooking the main meals. Mostly Uncle Roger has no respect to cultural differences. He is wrongly commenting Gordon Ramsay's technique. Gordon is right, actually in cooking Nasi Goreng. That is what it is actually done in Indonesia. It might be different in Malaysia and Japan, but it is correct in Indonesian way. Nasi Goreng must be served hot, so it is important to quickly transfer the rice from the wok to the plate. Gordon cooked Nasi Goreng in Minangkabau, Sumatra. He practiced Sumatran tradition there, including the use of herbs and bumbu rempah. The situation will be different if Gordon went to Yogyakarta, Bandung, Madura or Bali that have very different cooking tradition.

Gordon Ramsey is probably one of the most known and popular chefs in the world. He is known because of his tv shows. I used to watch him when I was kid. And loved him for his strong character and being also rude and direct in his speech, and also funny.

" if you're a chicken don't go next to a chef cooking" lmfao

Uncle Roger: SOUTHEAST Asian Fried Rice Yuya kun : EAST Asian Fried Rice.

Yeah, Japan sort of got caught up in the US hype of hating on msg, all part of the "yellow peril" era, dark topic...moving on 😅

4:16 galangal, another type of ginger commonly used in south Asia. It has more intense flavour but is less spicy.

I've just subscribed, I really like how natural this video feels. Would love to see some cooking videos. Thanks 🇬🇧❤️

In my place fried rice (nasi goreng/sego goreng) mostly cooked by father, that's the reason wok is so huge no matter how many people will eat. If there's a father can't cook nasi goreng, he's an incapable father. So, if you ask why Uncle Roger always talking about wok when cooking fried rice, that's just maybe family culture like my place. I am Indonesian and I living in Sumobito in East Java, btw (sounds like a 相撲人, lol). If you see here, very normal food like rendang, chicken soup, pecel or anything simmilar mostly the chefs are woman, but the nasi goreng in here is an extra ordinary food, all the chefs you will see will be all men, no matter what kind of village or town did you visited, because of nasi goreng it needs a strength and wok hay (I don't know how to spell "wok hay") is important. Btw, about sambal, yeah… SAMBAL IS IMPORTANT, Indonesian people can just eat rice with spices only, no spice or rice we will dead inside. In Japan if it's hard to find chilli to make sambal, I'll dead. I need to start a massive gargantuan chilli farm in Japan and make an instant sambal products and become a next Steve Jobs. Oh ya, I forgot. I love cooking video so, お待っています. Can't wait to see you cook Yakitori outside, next time try Indonesian Yakitori, it's called Sate Madura (no confusion with pronunciation so I'll help you, サテー・マドゥラ, very simple). Sorry, my English not good, but it's better than my chaotic Japanese skill because 文が長いと　間違いやすい.

3:05 Trust me mate, as a Brit we definitely don't have any landscapes like this one 😂

I just came across this video. I like watching you cook so, fish dishes or a typical breakfast or anything that comes to your mind.

I’m only just watching through your Uncle Roger reaction videos now; they’re very funny! I really like hearing about authentic Japanese culture; as a white American who grew up in a rural area, I am still, at 34, catching up on all of the experiences I missed growing up. I would love to see videos of Japanese foods that you think are good for people unfamiliar with Japanese cuisine who would like to explore it.

I really love how you incorporate your culture into these videos. It’s so fascinating to see another chefs culture and style.

3:05 Gordon's show is the one where he actually flies to the country in question and cooks the local food I understand. That's why he's able to procure the local ingredients so readily. 3:48 It's a weird joke. Don't bother think too much on it. 6:50 It's likely everyone has understood he switched woks because he needed to toss the rice without spilling the rice on the ground. Big wok, big catch room. 7:57 Sambal isn't that common here either but I am blessed to have an Indonesian sister-in-law. It's quite an interesting flavor for spiciness. 13:15 This is true, but it's more that some unreasonable customers cause us to lose temper. It's a saying to not forget to get angry and lose customer.

yeah sambal is common in south east asia✨, sometimes it is used as seasoning/ingredient in cooking , and sometimes used as dipping sauce

When I was stationed at Kadena in Okinawa, back in the late 90s, early 2000's, I fell in love with a local place there called CoCo's Ichibanya. They served Japanese Curry. If you can make something similar to what they serve there, I would love to see a video of it. This is the single most delicious food I have ever had. My preferred dish was a cheesy chicken cutlet curry, heat level 10. Oh how i long for their curry again. :)

The "outside kitchen" definitely is what we call "dirty kitchen" where the true action of cooking happens...we have that one here in our house...😅😅

I would love to see some of the different Japanese curry recipes done by a Japanese chef. Great video, thank you.

Uncle Roger says "Smack like now!" and I go "Oh yeah" and klick like on this video, because Yuya rocks, keep it up!

Hi Yuya, I love your videos. Keep up the great work!

Gordon Ramsey had a travel show where he would cook local dishes in different locations.

Mostly Indonesian and Malaysia people use sambal in their dish.Sambal is combination of onion and chili.And then we fried it and put some salt,maybe a little bit sugar or msg(yeah,i put msg in my dish).And It's ready to eat with fried chicken or anything suitable and most importantly rice.I think mostly people in southeast asian used sambal.Most common dish that use sambal is nasi lemak and fried rice(if you want it spicy,you can put it in) I have outdoor kitchen before.When we celebrate Hari Raya(Eid Mubarak),we use it.Dodol is a tradisonal food(it kinda look like mochi but taste like coconut) that take a long time to cookfor and yes,we also must cook it outdoor.We cook it in a big size of wok.Just like lemang(rice in bamboo).We must use real fire so the lemang will cook perfectly.It's fun cuz our neighbour will hang out to help us to cook for special day and we spend time together happily.Now,cuz of Covid 19,we can't do it anymore.I'm Malaysian that celebrate Eid Mubarak in my parents homeland,Indonesia.Also my older sister was born there but she can't stay with us in Malaysia.It break my heart when i can't spend time with my sister.I never stay with my older sister since i was born 😭

I love that you're reacting to Uncle Riger reacting to cooking videos. I will watch more

I knew you'd like the Gordon Ramsay one! How about your own signature dish, outside and have some cool beverages? Or Gordon Ramsay's signature dish? That's always fun 🤣