CHEF SAMBRANO Food Articles Video Recipes




Wednesday, May 30, 2012


The task begins to start that healthy alternative in foods. My company in its infancy stages right now, CHEF SAMBRANO, will be in the business of creating healthy delicious meals both in restaurants and eatery settings, and branded prepared foods, all under the title: CHEF SAMBRANO.

CHEF SAMBRANO will be a brand/dba under parent company SAMBRANO FOODS CO.

Our team of food experts, from chefs to nutritionists will dominate the healthy eating business, and offer value to our customers, with investor help, will open businesses nationwide and eventually world wide. Our primary goal is to offer superior products and also to educated people on eating for better health. 

We will have an educational line on cooking videos, cook books, food documentaries, and travel. We are in the process of developing our own Network for cable television and online cooking educational.

Our company also believes in assisting the local communities where we do business. Stay tuned to see what we are going to create.

Ron Sambrano
CEO Sambrano Foods Co.

GLOVEN What A Product!

My friend from the U.K. Nola Baldwin creator of a product that is really really cool, it is called GLOVEN. What is it? Okay if you are a cook, you know that oven mitts do suck big time, it's oval shaped, and when you pick up a hot roasting pan from the oven, it is clumsy with a chance of you losing your holding position with your no fingers mitt. Well Nola and her company now has a product out that is ergonomically sensible replacing that prehistoric and dangerous oven mitt. Now, as we all have smart phones, we shall all have.... drum roll please, yes yes, stand up, and all of you sitting on the fence get down here, because this GLOVEN is ROCK AND ROLL, AND IT MAKES GOOD FUCKING SENSE!!!!!

Here is some of the key points of this product and let me tell you, I love it, it really works, in Hawaii where I live, on Maui by the way, which is the U.S., we measure our temps in Fahrenheit not Celsius. So I picked up several things, one was a frying pan with some fried chicken and not from the handle, but from the base of the pan. HOT! No worries, it felt good, no burns.

And then I picked up a roasting pan in the oven at 400 degrees, no problem, and it can withstand hotter up to around 482 degrees, but I don't go higher than 400 on most of my stuff anyhow. But these things are great, and they look cool as well, even with the hearts on the gloves, hey I'll use em, I'd like some military camo stuff but that's okay, the fact that it works is the main thing. And it comes with a GLOVEN carry case, totally cool.  

I'll be posting the video on You Tube soon, it's just I've been very busy lately, so Nola my girlfriend if you are reading this, I'll get that up ASAP for you to see. It is a great product for sure. THE ULTIMATE IN HEAT RESISTANT TEXTILE TECHNOLOGY THEY ARE MADE FROM A COMBINATION OF 95% NOMEX AND 5% KEVLAR TO WITHSTAND SURFACE TEMPERATURES OF UP TO 250 DEG. C! (482f

* Formula One racing material, fire fighter material. Now if these experts use this material to protect from a fiery car wreck, or to rescue people from burning buildings, the GLOVEN has to be safe for picking up a Holiday roast from the oven, so I do say "YAY" to the GLOVEN TEL 0800 779 7051 FAX: 0151 345 0841 

23 Goodlass Rd.
Liverpool, L24 9HJ
*To protect against spamming I did not put their email, though you can find it on their web page.

Yours truly, Ron Sambrano CEO SAMBRANO CO.

SAMBRANO CO. is in the business to promote the goodness of people and their business.

Tuesday, May 29, 2012

JAMES KUDLICH Teddy's Bigger Burgers

James Kudlich at Teddy's Bigger Burgers, mauls a Western Burger, a huge burger grilled to perfection, original BBQ sauce, an onion ring, bacon, melted cheddar, soft buns, crisp fries, and a Coke. Watch as he enjoys himself, in a food orgasm!

Writer/Director/Producer RON SAMBRANO

Sunday, May 27, 2012

MAUI- Cooking With Bitter Melon

Bitter Melon is a common vegetable, or fruit depending on who you talk to, is used a lot by Filipinos in their cooking, and it is also used by Chinese, well, that I've experienced. The Filipinos call Bitter Mellon Paria, and is used in many dishes such as stir fries and soups. 

The veggie...or ah... fruit, grows on vines, my dad grew Bitter Melon in his yard, he had a fence put up, made of wire, cheap wire, and the vines would creep up on to it, and before you knew it, the buds would start popping out, and once the veggie...or fruit was little, he'd twist some newspaper around it to protect it from the elements, like the hot sun, if the sun was shining on it all day, the bugger would wilt. Well that's what the thought was, I'm sure it wasn't to say to the neighbors, "Look, I'm good with newspapers."

So what is the nutrition of the veggie or ah...fruit.



8 oz. cubed chicken breast
2 tbsp. vegetable oil
1/2 tsp. minced ginger
1/2 tsp. minced garlic
1 cup thin sliced Bitter Melon

1/2 cup soy sauce
1/4 cup water
1 tbsp. oyster sauce
1 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. corn starch

1. Heat up wok with veg. oil over medium high heat, sauté the ginger and garlic for 20 seconds, add in cubed chicken, and stir fry until half cooked.
2. Add in the Bitter Melon, and cook about 2 minutes, or until it softens a little.
3. Add in the sauce, cook until thickened, stir around the chicken and bitter melon and sauce well, season with salt and pepper.

Serve with white sticky rice, serves 2 people.

Friday, May 25, 2012

MAUI- Visitors Short and Sweet Eating Guide

Here's the thing, if you want a good dining experience, you got to know who the excellent cooks, chefs, and restaurant business people are, and there's only a handful here on Maui, that I can really say, "Yeah go there and eat, they're batting a very good average." Why do I say that? It's because I've worked in restaurants, and sometimes the unexpected can go wrong, like the wait staff is short handed, or the bartender called in sick, so the wife of the owner is behind the bar and is getting advice from patrons on what Grey Goose is.

Okay so you kind of get the picture right? Humans are running restaurants the last I checked, and the last I checked, humans are capable of making errors. Except for me of course, ha ha. So if you are on Maui, here are some suggestions for you.

Vegetarian/Vegan? Manna Foods in Paia on Baldwin Ave, Down To Earth in Kahului on Dairy Road, Hawaiian Moons in Kihei, Honu Seafood and Pizza/Mala Ocean Tavern in Lahaina, Mala is also in Wailea.

Seafood? Mama's Fish House in Paia, also Paia Fish Market in Paia, Eskimo Candy in Kihei, Sarento's on the Beach in Wailea, Nick's Fish Market in Wailea, Sasei Seafood and Sushi in Kapalua and Kihei. The Plantation House in Kapalua, The Sea House at Napili Kai, Merriman's at Kapalua.

Burgers? Teddy's Bigger Burgers Lahaina, Sure Thing Burgers Lahaina, Cool Cats Lahaina, Peggy Sue's Kihei.

Chinese? Sorry Maui fucking sucks on this one, honestly.

Pizzas? Pizza Madness Kihei, Flatbreads in Paia, Honu in Lahaina.

Japanese? Kobe in Lahaina, Tokyo Tei in Wailuku, Zushi in Lahaina, Sansei Kapalua/Kihei. Ichiban Ya in Kahului, Ramen Ya in Queen Kaahumanu Kahului.

Steaks? Ruth Chris in Wailea and Lahaina, RB Black Angus in Kahana, Merriman's Kapalua, Kimo's in Lahaina, Outbacks in Lahaina and Kihei.

Mexican? Ohana Tacos in Honokowai, Sonora Lunch Wagon in Lahaina, Amigo's Lahaina Kahului, Kihei, Fernando's in Kahului.

Thai? Pad Thai in Lahaina, Thai Chef in Lahaina, Baan in Napili (new)

Vietnames? One place only! A Saigon Cafe Jennifer's, in Wailuku she has her own fresh herb garden.

Filipino? Paradise Market in Kahului.

Local Food? Pukalani Superette in Pukalani, Takamiya Market in Wailuku, Sam Sato's in Wailuku, Aloha Mixed Plate in Lahaina, No Ka Oil Deli in Lahaina, Da Kitchen in Kihei/Kahului, Mike's Hong Kong Bistro in Wailuku, Tasty Crust in Wailuku.

Sandwiches? No Ka Oil Deli in Lahaina, Subway Lahaina/Kahului/Kihei/Wailea.


James Kudlich, my latest project, as we try to develop his character, at the moment, he's James Kudlich "Foodie," his first video gig was at Teddy's Bigger Burgers in the Lahaina Gateway Shopping Center. James did a good job describing his burger, he is animated, and I think, he could be an Adam Richman (Man vs. Food).

Check it out.

Thursday, May 24, 2012


"Your appetizers, entrees, and desserts are on the house." What? Are you serious? "Yes, and sorry the bar tab, you'll have to pay." I don't give a shit, free appetizers? Free entree? Free awesome dessert? Yes! And a gazzillion dollar view? I don't drink much so the bar tab will be small. And wait a minute where is this? Huh? Merriman's at the Kapalua Bay? Shit yeah!

What a nice evening, me my friends from work, sharing a comped dinner at Merriman's at the Kapalua Bay, what a treat, and hey to be honest with the money I'm pulling in, Merriman's isn't the place you'd see me dining. So this comped dinner, it's just epic man! Thanks to Caleb, and the bar crew, us guys ate at the bar, and we went to town. We shared some Fish and Chips, some brew, I had some Longboard Draft, 3 of em, was enough. And then I went for the Rib Eye, rubbed down with herbs and spices, with chimichurri, and some greens, and then finished off the evening with a Pineapple Upsidedown Cake with Ice Cream. Totally nuts! My co-workers, Jamie had the same, his son James occupied himself with his Game Boy, playing WWE, he had some little burger things. Sisters Gly had the same us us, but sister Anella ate the Mahi Mahi, all in all, it was a really cool evening, can't thank the folks at Merriman's enough for that fantastic experience. It isn't every week we can do this, but thanks to them for doing this, I got my beef fix, the last time I had a good prime cut was in Seattle and Vegas, that was 6 monhts ago. Cool Babe, Cool. So after all that food, I walked down to Barnes and Noble to use the Wi Fi, drink some water, get relaxed, and then head up to the house, and go to sleep. Yes, sleep folks, forget anything else, it's all about the Merriman's food, and... zzzzzzzzzzzz :)

Wednesday, May 23, 2012


On this post, I'll go over how Chow Mein noodles are made, the basics of it, and the different styles of cooking Chow Mein. On a past post, I did a Chow Mein article that piqued the interest of one of my followers. Though not a total expert on this, let's go over how it is made, focusing on the basics.

To make a simple Chow Mein Noodle, all you need is some wheat flour (ap) will work, eggs, salt, and water. Some people will add a food coloring (yellow) to give it that yellowish appeal, some may add turmeric, or annatto water.

The flour, salt, eggs, and water is blended to perfection and rolled out, and cut into thin noodles like spaghetti or even as thin as Angle hair, similar to Italian noodles? Yes, to the fucking max!

The noodles are shaped, and then it is either dried, and packaged, the consumer takes it home, boils it just right, cools it, and is ready to be cooked again, in a hot wok.

Or, the noodles are shipped refrigerated, fresh so they call it, with a shelf life, and then the noodles once purchased by the cook, will need to be boiled, just like the dried ones. Cooked until pliable and cooled, and ready for the hot wok.

No matter if it is dried, or fresh, unless the package says the noodles are precooked, unlikely, you need to cook them.

Okay, here's a simple recipe, and if you are a well rounded cook you'll take this and say, "Fuck this Ron, I can do better than this shit!" If that's the case, I love you to the max, that means less email for me, ha ha,


10 oz Chow Mein noodles, pre-cooked and set aside
1/2 tsp. minced ginger
1/2 tsp. minced garlic
6 oz. of sliced pork  (Marinate, recipe on bottom for about 20 minutes)
1 cup of thinly sliced onion
1 cup of thinly sliced carrots
1/2 cup of thinly sliced celery
Salt and pepper to taste
1/2 cup thinly sliced green onions for garnish
1 tbsp. sesame seeds for garnish

3/4 cup soy sauce
1/4 cup water
2 tbsp. sugar
1 tsp. oyster sauce
1 tsp. sesame oil
1 tbsp. cornstarch

1. Heat up a medium size wok over medium high heat, add in a tbsp. of vegetable oil, then the ginger and garlic cook for about 20 seconds.
2. Add in the marinated sliced pork, hold the marinade in the bowl, it will go into the wok. Cook the pork for about 2 minutes, add in the marinade, cook until just turning thick.
3. Add in the thinly sliced onion, carrots, and celery, toss until coated, cook for about 1 minute. Salt and pepper to taste.
4. Add in the Chow Mein noodles, toss around to coat, plate it, and garnish with green onions and sesame seeds. 

This is just a general simple recipe for Chow Mein, you can get pretty creative with cooking this dish, you just gotta remember that the sauce and proteins you stir fry is the root of the dish, the noodles will be flavored by what you stir fry. And for vegetables, you can use any ones you desire, I keep stressing that cooking is like art, learn the basics and take this basic Chow Mein idea and rock and roll it!

* Note: Make sure all of your meat and vegetables are sliced very thin, I like to not pre-cook the vegetables especially, because I like the freshness of the vegetables, a stir fry should be cooked rather quickly.

Friday, May 18, 2012

MAUI- James Kudlich Foodie Tapes his Pilot At Teddy's

Today it was me behind the scenes as I produced my latest project, James Kudlich, as he mauled a huge ass Western Burger from Teddy's Bigger Burgers in the Lahaina Gateway.

James has the fun look, like the guy you can trust to pick up your kids from school, or your grandparents from the airport. It's been a few months but we finally got the time to shoot this video that we hope can turn into a fund project for both of us, and to put some money in the empty bottles for rent, gas, or whatever. As soon as it is edited, we'll post it on Youtube, and on all of the social media sites. 

James Kudlich has the talent to be the next big foodie, this our take on Man vs. Food, and though this seems like we're copying other productions, well, that's just the way it is, someone came up with a cool model, and we're just trying to make another one. I remember at one time, America had some great electronics, and then Japan took over. so there you go, maybe we are copycats, but in real life we're all copycats. Look at the way you're dressed? Look at your cell phone, if you want to be original, well, ...ah you get the picture.

The show doesn't have a title or logo just yet, James will confer with his girlfriend, as soon as I get the o.k., I'll get it online. And we want to thank Henry Telles the owner of the Lahaina Store, and his wife Lisa who was not there for letting us take the Sony Bloggie behind the scenes. Mahalo and we'll get the vid online soon.

Thursday, May 17, 2012

MAUI- Nailing an Oreo Stack!

I love sweets, man I love it to da max! Can't get nuff of it man, just can't, well, I don't wanna get diabetes, so I guess I'll limit my intake of sweets, or desserts. Forget those low calorie junk, no sir, not for me, I'll limit myself, but let me tell you about this dessert I ate, with a hot cup of Starbucks coffee at Barnes and Noble's cafe the other day. It is called an OREO STACK, it is creamy with chunks of that Oreo chocolate crumbs from the cookie, and it is refrigerated, so the cream holds. For less than 3.00, this sweet dish is the ultimate, I could have bought a whole pan of it, and I was thinking, maybe with some Roselani Ice Cream from Maui, if you come to Maui, it has to be Roselani Ice Cream, forget Baskins, screw that!

So if you ever get a chance to visit one of your local Barnes and Noble Book Sellers, and if they have a cafe, they must have the Oreo Stack in the display case, just have to be there. If not, I know they have some sweets from the Cheese Cake Factory. But the Oreo Stack is a winner, especially when you're just done eating dinner, and want a sweet dessert, this baby hits the spot. And with a hot cup of coffee, it's a great pairing. 

Wednesday, May 16, 2012

Jeffrey Ruhalter how to butcher a pig

My friend Jeffery Ruhalter teaches us the basics of butchering half a pig into the cuts commonly seen in the markets. Watch this video and get an idea of where that pork cut came from. I'm not a butcher, though I've tried like one time to section parts of a pig, this is a skill if practiced, one can really go places in the culinary profession. It takes hands of precision to be a butcher, so even if I'm not skilled like Jeffrey, I can appreciate those that break down an animal into retail quality cuts of meat. Thanks to butchers, we don't have to do what they do we can just go to market and ask for any cut that we need to cook or to play chef. I hope this video makes you respect the butcher, for without him, we'd have to dress and break down a pig, that my friends is not a pretty job.

Tuesday, May 15, 2012


Cooking For our Staffy 1 pound New York Steak


PART 2 Cooking for Tama, a pound of New York Steak, for our Staffy

My Vegan Crepe Broke On Camera

Being a regular guy doing a cooking show for a cable access station, well, I don't have all the money that the Food Network chefs got, to hire on the set helpers, from grips, writers, directors, professional foodies to help coordinate the food being cooked, after all, one can only know so much, after that, it's all trial and error. I don't have the luxury of doing dishes over many times, until I get it right, here's a case in point. Two weeks ago, I did a vegan crepe, made with spelt flour, well, regular crepes have eggs in it, most of the time to bind the batter. Well, since mine was vegan, I forgot to add in some egg-replacer like Ener G's brand.

The show did not air yet, but I can imagine the calls I'll get from vegan chefs, "Hey Ron you're an idiot, your crepe broke because there wasn't anything to bind the batter!" Yeah I can hear it now, okay okay, but hey it's just cable access, anyhow. If I had lots of studio time, and a crew to have a few pairs of eyes to see mistakes, I'll be fine, but since that shoot, it was just me and my co-producer Peter King. But since it was just home style we rocked that crepe anyway, and we hid the broken crepe with bananas and chocolate syrup, all organic from Down to Earth in Kahului, Maui. At least it was all organic.

Okay so if you are on Maui, and you'll for sure see this broken crepe on Akaku TV sooner or later, well just remember, yours truly does not have the financial backing of a big production company, hence we don't have all the paid hands on the set to point out flaws as it is being filmed. Besides, heck we're on Maui, no biggie, we just had fun shooting the show and eating the foods, broken crepes or not, it was good to eat at the least.

All I need is some backing, and I'll be looking better, it's hard to just wing it on your days off, and the studio you use is someone's condo, and you gotta get outta there at a certain time. Would be nice to pay an assistant that will make sure I got everything I need, ingredients, wardrobe, the set, the helping hands, a camera crew that's all professional, and a director, and producer, and this and that etc, etc.

TOP PHOTO: Me overlooking my broken Spelt Crepe; and below is a half eaten Spelt Crepe.

Thursday, May 10, 2012


Met with my buddies over there in Kahana Gateway, talked to Chef Adam Tabura and Chef Owner Raul Bermudez, they are now rehashing the menu at RB Black Angus, got invited to do some sampling later on when the chefs got it all pau.

Talking to the two chefs, right now business is slow like everywhere else, and possibly soon, before the Summer busy season hits, we are planning to do a cooking video at RB Black Angus, don't know what it'll be but knowing Chef Adam and Chef Raul, it'll be something ono for sure. Chef Adam has his business developing spices his company is called The Spice Rack, and Chef told me that he'll give me a few pointers on his product so I can use it on my cooking show, that sounds like a plan.

I'm focusing on helping promote our local brothers who are fantastic chefs and businessmen, helping them get themselves in to the front of the house so to speak, after all, our local talent is very deep when it comes to cooking, I believe that especially Chef Adam with his Lanai roots, will go very far in his career in the food business, he was talking about making some venison meatloaf, venison chili, it all sounded great, Lanai natives live off the land and the surrounding ocean, most of the Lanai brothers I know are all fishermen and or hunters.

Chef Raul was at the mixer talking story with Adam and myself, Chef is a Steelers fan, come football season, I gotta wear my Rams hat in there.

PHONE: 808-669-8889


Thursday, May 3, 2012


Omit the meat, feel better, and I'm not knocking the meat or beef industry or animal eaters, not at all, but... if you are eating too much meats, maybe it's time to get into a few vegetarian meals, and there's some good recipes out there, and you can make almost anything by taking out the meat and substituting it with a tofu, or other protein like wheat gluten or seitan.

Let's do a dish made with seitan instead of beef, and let's do a Chinese stir fry, instead of Beef Broccoli, we'll do a Seitan Broccoli, or we can rename this dish and simply call this dish a Mock Beef Broccoli.

Here are the ingredients you'll need.

10 oz. of Seitan, cut into small pieces
1 tsp. minced ginger
1 tsp. minced garlic

Marinade (Mix these together)
1/2 cup of Bragg Liquid Amino
1 tbsp. of vinegar
1 tbsp. of sesame oil
1 tsp. ground 5 spice
1 tbsp. safflower oil
1 tsp. sugar

Mix these two as a thickener
1 tbsp. arrow root
3 tbsp. water

8 oz. of broccoli tops (Blanced in hot water)

Salt and pepper to taste

1. Heat up a wok with 2 tbsp. of oil over medium heat
2. Add the sliced Seitan to the marinade.
3. Heat up ginger and garlic for a few seconds until aroma comes out.
4. Add the Seitan to the wok, stir fry for a couple of minutes, add in marinade, until it starts to bubble, add in the arrow root and water mixture to thicken the sauce, when thick add in the blanched broccoli tops, stir heat through, add salt and pepper to taste, serve with white or Jasmine rice.
Pictured is a piece of Seitan, a perfect meat or beef substitute.

Packaged Seitan retail. Look for different brands at your local natural foods store. On Maui see my friends at Down to Earth Natural Foods on Dairy Road near the airport.

Wednesday, May 2, 2012


Today May 1, 2012 HST, I did another cooking video session with Peter King my co-producer at his condo in Kihei, it was a nice day, a May Day on Maui, looking out into that ocean, man this place is too cool to be doing a cooking gig, we should cook on the ocean, but... this is business, serious foodie biz. 

Thanks to Down To Earth Natural Foods in Kahului, Marketing Manager and Vegetarian Chef Jessica Oshier got me some food to work with, and thanks to my friend Sara Hoppe Manager of Down To Earth for setting me up, big mahaloz!

So today was interesting, I decided to do some crepes for a breakfast, and a Tofu Dynamite. So let's get to the task of the crepes. Most cooks will tell you, the crepes need to be thin, after all it is a thin pancake really... and most crepes are made with all purpose flour, but I decided to use spelt flour which doesn't hold up like all purpose flour, but I just love the flavor of spelt, and to be honest, when I was done with cooking the spelt crepe, it was difficult to roll, but, though it didn't roll smoothly, it folded alright, and I topped it off with sliced organic bananas, and organic chocolate syrup. Okay, boo boo, but it was workable.
And the Tofu Dynamite came out rich the way I wanted it to, it had zero cholesterol because it was made with all vegetarian products, no saturated animal fats, very healthy. Instead of real mayonnaise, I used Original Vegenaise from Follow Your Heart, if you love mayonnaise like I do, and don't want any GMO, or eggs, or fats from animals, this product is as close as you can get to real mayonnaise without the harmful stuff. Other ingredients for the Tofu Dynamite was some red curry paste, Bragg Liquid Amino (instead of shoyu), garlic powder, cayenne pepper, salt, pepper, lime juice for the Dynamite mixture. For the tofu.. I used a 14 oz. block of organic firm tofu, sliced into cubes, and dredged in spelt flour, and salt and pepper, then deep fried in some organic vegetable oil until a crust was formed, then the cooked tofu was coated in the rich Dynamite mixture, served on two separate saucers, garnished with sliced Thai Basil.

When it was all said and done, mission accomplished, remember, we are on a shoe string budget, we don't have the resources that the chefs on the Food Network have, those shows are big productions, when we make a mistake, we can't chuck it out and do a retake, many times, we have to run with the mistakes, so with that, we are content with what we got, now, if we had a backing, where hundreds of thousands of dollars were brought to the table, it would be a different animal, we'd have a staff, writers, chefs to help make back up dishes, and cleaners, maintenance crews, grips, camera operators, and a set built. But we do the best we can with what we love to do, and that's produce a cooking show on Maui.

Bonnie and Co-Producer/Camera/Post Production man Peter King enjoy some Dynamite and share the Spelt Crepe, Bonnie looks at the Dynamite which was alien to her, but she did eat, and saved the sauce that was left behind in the kitchen, most Dynamite is made with seafood, so whenever I do a tofu dish, people think the tofu is dull, well it is, but when spiced up, it makes a great meat substitute.


Ron Sambrano
Peter King

Ron Sambrano

Peter King


Jessica Oshier
Sara Hoppe


Copyright 2012