Nick Digiovanni
MasterChef finalist
He try to impress uncle Roger 2 times now
Once with his ramen
And then with his egg fried rice
Both time fail
This time you he make Thai green curry
Can he win the highest honour of Asian cooking
And become Uncle Nick?
Let's see, let's see
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Today I'll be making an authentic Thai green curry
Or Gan Kiew Wan
That was... I nailed that
We're on our way to the biggest and baddest Asian grocery store in Boston
This place has it all
This is our third and theoretically final time to try to impress Uncle Roger
Even when driving, nephew Nick still fluent in language of hand HAIYA
Drive the car properly
And what was that jacket?
You going to grocery store
Not Antarctica
What, what?
Puffer coat with short
Who wear like that?
Your top say winter and your bottom say you skip leg day
The final ingredient we need is Thai eggplant
We found this very small store
We got it
We just found another Thai market that has Thai eggplant instead of Japanese
We got the proper ones
So what uses this Japanese eggplant to me anymore
He make that joke every video
Is it purple or something
Why do eggplant always reminds me of your pe...
Without further ado, let's get started
Nice
To begin our paste, we're gonna first toast off one teaspoon of cumin
And one teaspoon of coriander
Toasting is really gonna start to...
Toasting spices, correct
Toasting spice a lot like checking your privilege
Many white people forgot to do it
In my opinion it is a necessary step to make the perfect curry
The key to our paste is going to be using a mortar and pestle
and grinding this by hand
Mortar and pestle? that correct FUIYOH
White peppercorn
Our general rule of thumb is that we're gonna start with the harder ingredients in here
Correct, correct
Gradually work in those softer ingredients throughout the paste
To begin, let's grind
Hard to soft, good technique for pestle and mortar
And hard to soft is also what Uncle Roger feel
When I see nephew Nick in that ugly ass outfit
Sorry children
OK, grinding
Once we've ground it into a fine powder like this
We're ready to add that next ingredient- Lemongrass
Lemongrass correct
Now into our mortar we go with two stalks of chopped lemongrass
Immediately I'm gonna grind again because of how fibrous and hard
No no no no no
The grinding work for dry spices, correct
But everything else you need to pound
You need to go like this
Not like this, what is this motion
Go see how Mark Wiens' mother-in-law pound
That what you need to do
Now it's time to prep our next few ingredients
Galangal, correct
Chop up this, peel off some of that lumpy kaffir lime zest
Nice, lime zest good
Cloves of garlic
Garlic, good
And of course, whenever we add garlic or onions
we can't forget to add a little salt
Haiya OSMO salt
OSMO salt is nephew Nick's own brand of salt
Uncle Roger want my own line of MSG
Uncle Roger only have clothing as merch
Like this Uncle Roger polo, see
If you want to get this polo with the Uncle Roger logo on it
Niece and nephew, go to unclerogermerch.com and get this polo
Then wear it to come see me on tour next year
Uncle Roger will roast everybody in crowd who wear orange polo
You buy my merch, and then you get roasted
That money well spent
Uncle Roger logo white colour because if I use black colour
Orange and black Just remind me of certain website
Once again, we grind
Dirty joke again
I've been grinding this now for about 10 to 12 minutes and it looks like this
Going by hand with a mortar and pestle this is about as fine as you're going to get it
It takes so long because you're not pounding, you just stirring
Nephew Nick, if you think this motion is pounding
Then you have to apologize to your girlfriend
If your pounding make no sound, you fucked up
Niece and nephew remember, pounding is in and out
Not going in circle like some tumble dryer bullshit
What he going to bedroom and then he just go
Green Chilli, good
Time to go with however many Thai green chillies you want
Maybe a bit more than that
I'm getting a lot better with spice
You want your green curry to have very green colour
If you'd like, you can also add a few of these red chilies as well
I'm just gonna add one or two
One or two red chillies ok
And now before we grind that up
We want to go with about a half cup of cilantro stem
No no, not cilantro stem
Authentic Thai green curry use cilantro root
Cilantro root very hard to get in western grocery store
Uncle Roger so frustrated
Cannot get cilantro root anywhere here in UK
I think I gonna escape this country, be refugee
Now once we've grind this all up
What you're looking at right here is Thai basil
Thai basil now?
This is no ordinary basil, this stuff right here is the best of the best basil
Wait, no no
Don't put the Thai Basil in pestle and mortar
Thai Basil go in at the end of cooking
This not pesto, you just trying to make pesto now HAIYA
Trying to keep out those stems if i can
Then one half cup of these dried kaffir lime leaves
Kaffir lime leaves correct
But get better lime leaves, it so dry
Inside of which pyramid you get this lime leaves from?
Did he just Indiana Jones into the pyramid
Met the dead pharaoh and he just steal kaffir lime leaves from them HAIYA
Why it so dry? So dry
That leaf drier than auntie helen, how to use?
And finally the finish off this piece, I'll go in with about five
Shallot, shallot correct
Optionally just a tiny touch of this shrimp paste
Shrimp paste correct
Not optional
Don't be pussy
Eat your shrimp paste
Easily the least appetizing ingredient we're using today
but just like fish sauce which we'll add later
It adds depth to the overall flavor of this dish
So many white people fear shrimp paste
Even him, look at nephew Nick, use so little
Put more shrimp paste, nephew Nick
Use the right amount, not the white amount
One last time we pound
Haiya, you both should start Onlyfans
Nobody gonna join because nephew Nick look too young
If I join your onlyfans, I feel like pedo uncle
This right here is the foundation of our recipe
And it is a beautiful smooth curry paste that we've worked hard to achieve
Now it's time to let our rice cooker get to work
Rice cooker, good
Rinsing rice correct, make sure you clean your dirty brain also
Until the water runs clear
Once we've rinsed off that rice, into our rice cooker it goes
He use same rice cooker as Uncle Roger FUIYOH
See my rice cooker back there? See, same one just different colour
To know how much water to add we'll use the classic finger method
Finger method? FUIYOH
The first notch on my finger
Woo!
Someone been watching all Uncle Roger video
Nephew Nick learning
Uncle Rogers so happy, I feel like saying
Yeah ya!
Time to cook our rice
Time to break down this whole chicken right here
To begin, I like to slice in on the skin between each of the legs
Now we can separate those legs and when you're looking at right is both thigh
We feel for that joint between the thigh and the drum and we chop straight
Cut off these wing tips and set them aside
This too long
Cleanly trim off those wings
The fact that the skin is covering up
to remove both of the breasts
set that carcass aside for later use
And that right there is a perfectly butchered chicken
He done, finally
Two drums two wings and two thighs
I mean, that all correct, technique all correct
But that's the difference between western and asian cooking
Western cooking so many step, so many procedure
Asian cooking Just use feeling
Go see how Mark Wiens' mother-in-law chop chicken
She just whack it like it owe her money
After that long hour wait, here's our beautiful white rice
And it even comes with a free facial
Haiya another dirty joke and Uncle Roger gonna give you a free facial
And you don't even need to wait 60 minutes
Now just before we start assembling our curry
I've also decided to make a nice basil oil
Basil oil?
That will ultimately be able to drizzle over our final dish
WHY?
This is some Western chef gourmet bullshit
Basil oil... nobody in Thailand make basil oil for Thai green curry
What you doing?
No need so fancy
That'll add a nice flavorful Thai basil pop
It's time to bring everything together and it doesn't take long
To start I'll go with just a bit of water
Our beautiful homemade curry paste
Water and curry paste in first, that the homestyle cooking technique
Same technique Mark Wiens' mother-in-law use
Add up our chopped diced bite-sized chicken
Chopped and diced... I don't know why I said both of those at the same time
Followed by just a few more kaffir lime leaves
Next, oftentimes people will use coconut milk for this
But you actually want to use coconut cream so that the oil doesn't separate
Wait wait, what he say? what he say?
You actually want to use coconut cream so that the oil doesn't separate
HAIYA that he biggest mistake you make so far, nephew Nick
You want the oil to separate
Thin layer of oil on top of green curry
That what make green curry taste good
Mark Wiens' mother-in-law don't let oil separate
Because she put chicken in with the skin
You remove chicken skin from your chicken
Where the oil gonna come from? nephew Nick, where?
This thick coconut cream
This thick mistake
Tell me that doesn't look good
Now it's time to toss in these eggplants
Thai eggplant look nice
Along with some chopped red chillis
No no no no no
You cannot use red pepper for Thai green curry
Nobody do that
Where you learn this from?
The thing in the name
Green, green curry
If this look green to you
You colour blind
If you're not worried about things being too spicy, a few more red
See, one or two red chillies enough, that ok
A touch of my palm sugar
Palm sugar correct
That would be used in Thai cooking
Fish sauce very good
We can always add more later
Add more, add more
Fish sauce, Queen of flavour
It the only thing that can replace MSG in your food
Torn up Thai basil leaves and another little pinch of salt
Ok ok
See it look a bit too white
Because not enough green chill
but that ok I think that more subjective
Once we brought this to a boil we're nearly there
As well as some freshly cut red pepper
Why? why you add more wrong thing? why? Nephew Nick?
As well as some freshly cut red pepper that's gonna be nice and crisp for that texture
Texture, texture useless if the thing wrong
If you want texture, why don't you just add sawdust
Sawdust so much texture
You got the dustiness, so much texture haiya
Tasted that green curry
I mean most ingredient correct
So I sure it still taste good
Plate our Thai green curry, I'll start with just some of my rice
Next I'll come in with my nice hot green curry
and put it right over the top
Everybody watching, I cannot even begin to describe to you the smells
that are coming off of this pan right now
Look at his green curry
You can't see a layer of oil on it
We'll finish this entire dish
Oh that why he make the basil oil
He want to cheat to get the green oil colour
Green basil oil which i must say i'm equally proud of
And this here is an authentic Thai green curry
Nephew Nick, you improve so much from the first ramen video I review
And Uncle Roger never put my leg down from chair so I give you that
You makes 3 big mistake here
Pounding technique not good
You should want oil to separate
And please no red pepper in Thai green curry
Go subscribe to nephew Nick
Because I think it's next video he gonna earn uncle title
Niece and nephew thank you for wonderful year
Merry Christmas to all of my niece and nephew
Happy holiday
Yeah ya!
The chef look so young I think he the cook for Epstein island
Even when driving, nephew Nick still fluent in language of hand haiya
Drive your car, don't drive me crazy
Toasting spice a lot like checking your privilege
So many white people forget to do it
Uncle Roger so woke
Use the right amount, not the white amount
That's a really good joke, I really proud of that one, I'm very proud of that one
Because nephew Nick look too young
If I join your onlyfans, I feel like pedo uncle
Which is very common type of Uncle by the way
I don't know why
That stereotype of uncle being pedo
Uncle Roger want to find out
Maybe I'll make a documentary answer the burning question
Why do so many uncle become pedo
What make them pedo?
This is a Uncle Roger video
Not a podcast
Stop riffing with yourself so much
Oh yeah, I have a podcast now too, so maybe that's what is influencing it
Nieces and nephews go support me, you know
It's called HAIYAA podcast, link will be in the description
Go check it now, first episode out right now