CHEF SAMBRANO Food Articles Video Recipes




Tuesday, June 30, 2015


Here's what I did today, checked out some eateries and some foodies. And then ate lunch at Down To Earth Natural Foods in Kahului, Maui. And walked over to the Akaku T.V. studios to visit my producer buddy Peter King who shot our last cooking show last week, he burned DVD copy for me so I picked it up.

Now these pizza slices doesn't look too appealing, however it tasted good. Never mind the looks, it's how it tasted. The crust was crispy but thick, and all the veggies on this thing was not cooked too much. What's wrong with a little vegan once in a while? 

And then I walked two doors down to visit Peter King and shoot the bull. We killed the bull, haha. 

Daz all, will blog the rest of this day some other time when I got energy.
© 2015

Sunday, June 28, 2015


As I walked down the street in our hood, I was stopped by a buddy of mine who's a great backyard cook that can put some top chefs to shame. Okay for privacy I can't reveal his name. But let me tell you this, the man and his family are fine fishermen, and he showed me three coolers full of shibi (baby ahi), and Ahi itself, and a good size 120 pound Marlin laying on the table as one of his relatives was sectioning the fish, separating the top and bottom loins of this fighting fish. The meat is pinkish, somewhat firm, and is great for sashimi, poke, smoked, and sautéed too, or grilled, heck it's great for fish tacos too.

Here's the fish. Sorry I ain't writing any more, just enjoy the backyard fish cutting pics.

© 2015

Tuesday, June 23, 2015


In this post there will be no photos, no videos, non of that eye visual thing, just words to paint a picture. We live in a small world, with technology the way it is, social media and all that, we can get information very very quickly. We can watch someone in India cook a meal, in his home, and we can imagine the aroma that he's smelling when cooking his curry as he adds more masala.

The Food Network started it all, food became a sport, a hobby, an event. Looking back at all this foodie thing, it really amazes me in how people are responding to foods from all over the world. For instance take the Japanese condiment furikake, a mixture of dried ground fish, sesame seeds, chopped seaweed, freeze dried salmon particles, shiso, MSG, miso powder, salt, sugar, soy. Furikake is sprinkled on everything from cheese burgers, pastas, onion rings, french fries, fried chicken, everything. We live in a small foodie world, a small foodie planet.

I'm not into fusion, I like the real deal if that makes sense. If I'm eating Italian from some coastal region, then that's what I want, I don't want a Tokyo/Italiano meal. Get the drift I'm leaving in your wake? Or if I'm eating Filipino food, for God's sake don't fuse it with Korean. If I want to eat Korean, gimme true or as true a Korean dish as you can get me. Just a small post to think about. Our planet is small all because of media, social media that is, and before I die, I'll probably croak on all this online thing, there's just too much. 

Until next time, be at peace!

Ron Sambrano

© 2015

Monday, June 22, 2015


If Picasso was a painting genius, then Ron Sambrano is a culinary genius. Yes I am! I am! I am the Greatest! Hey might as well aim high eh?

Here I'll do some wok cooking, it will be tasty Filipino influenced, spiced, warm, colorful and delicious. Masarap!


1 lb. chicken breast cubed (skin off)
1 tsp. white pepper
1 tbs olive oil
2 tbs fish sauce (patis)
3 tbs apple cider vinegar
3 tbs cornstarch
1 tsp minced ginger
1 tsp. minced garlic

In a mixing bowl (stainless or glass), mix all of the ingredients well, and let sit in refrigerator until a few minutes before wokking, try to stir fry this as close as you can to room temperature, never add ingredients that's too cold it will cool off the wok immensely.

1/4 cup chopped red onions
1/4 cup sliced red bell peppers
1/4 cup sliced green bell peppers
1/4 cup sliced cherry tomatoes
1/4 cup sliced thin bitter melon

The veggies will be stir fried by itself and set aside, actually you will cook these second and set them aside, the chicken cubes will be the first to be cooked and set aside.

1/4 cup soy sauce
2 tbs fish sauce
2 tbsp. apple cider vinegar
1/2 lime juice squeezed
2 tbs Sambal Oelek  or more
2 tbs raw can sugar or more
1/4 cup of water

In a glass or stainless mixing bowl, mix all of the ingredients well, and set aside until ready for the hot wok.

1 tbs cornstarch
3 tbs water

Mix well in a small bowl and set aside, you will add this into the sauce to thicken.

Heat up your wok over high heat, do not put any oil inside yet. Get it nice and hot, you will know when by dropping a few drops of tap water into the wok, if it sizzles and evaporates in a split second, it is hot.

Put in the wok about 3 tbs of vegetable oil, swirl the oil up and down the sides of the wok. Now add in the minced ginger and garlic, swirl it around, drop heat to medium high, immediately add in the cubed chicken breast. With a wok shovel, toss the cubes around, do not burn the chicken, but if it chars a bit, that's okay. In about 3 minutes, it should be cooked enough for you to remove it into another clean bowl. You will recook the chicken with the other ingredients.

Add a tbs of vegetable oil to the wok, return to high heat for about 30 seconds, lower heat to medium high. Now add in all of the veggies, and stir fry them until barely wilted, and then remove into another clean bowl, as you will add this back in to the wok again.

Add 2 tbs of vegetable oil again into the wok, bring it up to high heat for about 30 seconds, then lower to medium high heat. Return the pre-cooked chicken to the wok, stir fry for about 2 minutes making it hot. Then add in the sauce. Cook until the sauce bubbles, it may thicken because of the coated cubes of chicken with cornstarch, if it does, disregard the thickener. If you do want it thicker, add a little of the cornstarch mixture.

Add in the pre-cooked veggies to the wok, and give it a few stirs to coat, off the heat and transfer to a nice serving platter. Serve with hot rice. Before anyone digs in to eat, sprinkle some salt and pepper over the top.

All recipes need to be altered because your taste buds are different from mine, so feel free to create something from this recipe if you want to, break the rules. Heck you don't want chicken? Add tofu instead, it's up to you. Good luck and good eating!

        © 2015


Sunday June 21, 2015 Father's Day. 9a.m. scheduled for a cooking segment at the King Kitchen Studios Kihei, Maui, overlooking the Pacific Ocean with Kahoolawe Island in the distance.

So what was the purpose of this cooking segment? Co-Producer and cameraman my buddy Peter King of Akaku TV wanted to do an impromptu cooking segment, and I obliged. 

It was a prime flank (fajita) seared on a hot pan, no salt and sliced across the grain on a bed of heated Napa cabbage and orange bells. And some breakfast sandwiches, Portuguese Sausage and Egg Rumble Sandwiches.

It was local style, just having fun. Ready for prime time? We don't care, we were just having fun, it should air soon on Akaku TV Maui.

Portuguese Sausage and Egg Rumble Sandwich
© 2015
10 oz. of Wagyu Flank over Napa & Orange Bells
© 2015
Akaku TV's Peter King in his kitchen studio Kihei Maui
© 2015
Selfies are in
Too bad the glare is harsh, the ocean was awesome, you can't see it though, sorry :(
© 2015


3 burger buns 
1 10 oz. log of any brand Portuguese sausage (diced)
5 large eggs beaten
1/4 cup vegetable oil 

Heat up pan over medium high heat, add in the diced Portuguese sausage and cook until it browns. Add oil and then add in the beaten eggs, stirring to cook. Do not burn. When done set aside. And divide into 3 portions to fill the 3 hamburger buns.


1 1/2 cups of chopped Napa Cabbage
1 medium orange bell pepper cut into squares
1-10 oz. flank beef steak, silver skin trimmed.
vegetable oil for cooking.

Heat about 1/4 cup of vegetable oil in pan over medium high heat, add in the Napa cabbage and cook for about 1 1/2 minutes until just wilted. Plate it. Then cook the orange bell squares until just wilted. Top over Napa cabbage.

Remove oil from pan, return to stove. Sear the flank steak for about 2 minutes per side (medium). Remove let rest for about 5 minutes. Slice in half length wise, and then slice 1/4 inch pieces across the grain, and feather out over the cooked veggies.

The video should be edited soon.

Happy Father's Day all you dads!!!!

© 2015

Wednesday, June 17, 2015


Hawaii peeps love Libby's Corned Beef Hash for breakfast, just open up a can, fry it up in the pan with some oil, make em crispy... maybe form some patties, and of course some eggs, be it scrambled with some shoyu (soy sauce) or over easy with some Tabasco. Anyway you cut it, it's a good bet most locals will have a few cans in their cupboards. We do at our house. Yeah yeah, it has lots of preservatives.. well we'll be preserved then....

I remember when we were kids, on Saturday mornings before going out to play with my buddies, mom would be at the stove, "Breakfast boy, go eat before you go  and play." Man I took that for granted. I look back now and we were blessed. No we didn't have caviar style foods, we did not shop for the best foods for our health, we got by with whatever we could afford. But back to the Libby's... I could smell that hash frying up, the aroma filling up the living room as I watched Bugs Bunny, and the Coyote attempting desperately to catch the Road Runner "beep beep!" Of course that stupid ass always got killed. Haha. Mom would have some over medium eggs over the hash (patties), crispy hash, mmm mmm good! And her eggs, well they weren't like those pretty eggs you'd see in some fancy restaurant, hers had a crust which made it awesome, kinda crispy edges, and the yolk was perfect and runny. I'd get slices of toast and top it with hash and eggs. Man those were the good old days.

So if you are a newbie to the islands, just a heads up, we consume lots of canned goods, not only Spam. We love this stuff. We'd go camping, and take a box of this stuff. If we didn't catch any fish... no problem we had Libby's Corned Beef Hash. And as we got older into our teen and post teen years, we'd consume or inhale illegal substances that would give us what it termed "The Munchies." Well to satisfy the munchies, we'd fry up cans of this and feed the munchie masses.

Until the next post, "Make love not war!"

© 2015

Tuesday, June 16, 2015


Tuna Salad on Toasted Bread... mmmm! The aroma of the freshly toasted bread, and if the tuna salad is mixed with some onion, and pepper, the fishy smell subsides, squeeze some lemon juice on there and for sure it smells Sweet!

Local kids growing up we weren't wealthy, we had to eat what mom put on the table, and a lot of times we ate canned goods. Some may call it sick or gross, but we didn't know it, it was food and we woke up hungry. If we were lucky mom would have hot eggs, or pancakes with sausage for breakfast and hot chocolate. However when the budget was low, she'd use her coupons and purchase lots of canned tuna. 

One of my favorite breakfast was her toasting white bread from Love's Bakery, and making a toasted tuna sandwich for us before we hit the bus stop. Fresh made tuna salad was the bomb. Chopped red onion, mixed in with canned tuna in oil, with Best Foods Mayonnaise, and salt and black relish, just that. My friends would walk by to meet me to head to the stop, but when they arrived they all got hungry, and of course mom would wrap some up for two or three of my buddies. And since tuna can give you bad breath, we all had Wrigley's spearmint gum to chew. Those were the days man, simple and good. Looking back we may have been poor money wise... but rich with love, shelter, friendships and all that, I would never change that for all the money in the world... well depends on the fine print.

© 2015