Uncle Roger's Asian Delights: Flavours That'll Make You Say 'Haiya!'

Koktail Magazine

20 May 2023

Celebrating Asian cuisine inspired by Uncle Roger.

Nigel Ng popularly known as Uncle Roger has captured the hearts and taste buds of millions across the globe. A Malaysian comedian, based in London, this 29-year-old skyrocketed to fame with a viral video in which he hilariously critiqued a BBC fried rice cooking demonstration. With his exaggerated, over-the-top, and hilarious reactions to cooking clips, he has made millions chuckle. Ng has been doing comedy since 2011 and bagged a nomination for the best newcomer at the Edinburgh Fringe Festival in 2019. Having garnered 7.75 M subscribers on youtube, he has become a voice for the appreciation and authenticity of Asian cuisine.

With that being said - let’s join Uncle Roger on a culinary adventure as he shares his favourite Asian recipes with a twist of humour and plenty of flavours. From Egg Fried Rice to Garlic Prawns, each dish is prepared with love and a touch of Uncle Roger's unique style all while embracing the mantra, "No wet, no soggy rice!" So roll up your sleeves, put on your apron, and join Uncle Roger on this delightful adventure where "More Garlic, More Better" is the golden rule. Let's cook up a storm and savour the taste of authentic Asian cuisine, Uncle Roger's style.



Egg Fried Rice "Uncle Roger Style"

Make a simple egg-fried rice using leftover cooked rice, eggs, diced vegetables (like peas, carrots, and bell peppers), garlic, and soy sauce. Just remember to cook the rice a day in advance and use Uncle Roger's favourite phrase, "No wet, no soggy rice!". Beat those eggs like you’re in a drumming competition until fluffy. Stir-fry the veggies, and keep them crunchy like Auntie Linda’s tracksuits. Toss in the rice, give it a good mix, and listen to the sizzle. Add soy sauce and don’t forget to add a touch of oyster sauce for richness. Stir fry until it's well combined like a culinary symphony. Garnish with spring onions for that artistic touch. Serve the masterpiece and make everyone shout, “Haiyaaa, so good!” Uncle Roger would be proud. 

Watch the epic video "Uncle Roger 3M Egg Fried Rice Reveal!" where he unleashes his culinary skills to make the ultimate egg fried rice. 



"Haiya" Noodles (Pad See Ew)

Prepare this stir-fried noodle dish with wide rice noodles, your choice of protein (like chicken or shrimp), eggs, garlic, Chinese broccoli (or regular broccoli), soy sauce, and a touch of sweetness from dark soy sauce or oyster sauce. Heat up your wok and savour the fragrant aroma of minced garlic, then stir-fry your choice of sliced chicken, beef, or tofu to create a symphony of sizzling flavours. Add broccoli for a satisfying crunch, then toss in cooked noodles with a spirited "Haiyaaa!" Drizzle with soy sauce, oyster sauce, and dark soy sauce for umami goodness, and sprinkle sugar and white pepper for perfect flavour balance. 

Watch a cooking challenge against Uncle Roger.



"Nice, Nice, Not Too Spicy" Green Curry

Prepare a fragrant green curry using store-bought curry paste, coconut milk, chicken or tofu, Thai eggplant, bamboo shoots, Thai basil, and fish sauce. Stir fry, pour in coconut milk, and let it simmer, creating a velvety base. Add tender chicken or tofu and let them soak up the flavour, like a sponge soaking up Auntie Linda’s gossip. Remember to adjust the spiciness to your liking and enjoy the flavours while saying "Nice, nice, not too spicy” . Throw in Thai eggplant and bamboo shoots for that delightful crunch, sprinkle in Thai basil, and let it perfume the dish like Uncle Rogers cologne. Serve it up with rice or roti and share the joy with your loved ones. Happy cooking, haiyaaa! 

Watch this chef cook authentic Thai green curry , Uncle Roger style!

With nearly half a billion views on Youtube, addressing “crimes of commission (frying rice in olive oil) and omission (failure to add MSG)”, the culinary avenger on Asian food has become an internet sensation. Westernised renditions of Asian dishes often result in modified flavours, excessive sweetness, and an abundance of sauce and sugar. It is difficult to recreate an authentic Asian dish in the West due to the lack of availability and familiarity of certain ingredients. Though his content is comedic in nature, he informs the audience on the use of proper rice cooking and stir-frying techniques and ingredients that are a must in Asian dishes. He often expresses excitement when he sees ingredients like garlic, soy sauce, and chilli being used, highlighting their significance in Asian cooking and thereby celebrating their distinct flavours and versatility.