Hey guys, sorry I have been busy. Can't write a post, or do my own video, maybe for the next year or so-however I'll drop by when I can and share a good video. Here's one using udon noodles. Enjoy.
Current Food Information, Recipes, Tips on Cooking, Fun, Videos, Pics, Culinary Industry Updates, Restaurants, Chefs, Networking
PERSONAL CHEF
FOOD FOR REAL PEOPLE
Thursday, April 21, 2016
Sunday, April 10, 2016
JAPANESE COOKING VIDEO
Hi guys, once again, if you've been away, I got too many things going on, so I won't be writing any blogs for a while, however enjoy this Youtube video of Japanese cooking.
Have a safe weekend guys!
Ron.
Friday, April 8, 2016
Emiril Live Classic TV
Here's another video of one of my favorite chefs that was on t.v., Emiril. He does comfort foods. Enjoy.
SAM CHOY VIDEO
Hello foodies, just want to apologize for not being on top of the blogging lately, I am really busy trying to get a business off of the ground. So please enjoy this video of Sam Choy.
Chef Sam Choy teaches the handling of bread fruit.
Tuesday, April 5, 2016
SUMO ROLL
To my fans out there, I'll be busy for the next year, I won't be writing anything, or filming anything on my own for this blog, I may occasionally drop by to share with you my own thing. However to keep this blog going, all I'll be doing is sharing cooking videos from YouTube with you, so enjoy this one, Chef Terada makes a Sumo Roll Sushi.
Thanks Ron.
Monday, April 4, 2016
WOK FRIED SNAPPER
Wok fried snapper, there's nothing like it. A whole snapper, cleaned, and scored on both sides, seasoned with salt and pepper, and coated with some cornstarch, and then wok fried in some oil to a crisp.
INGREDIENTS
1 whole snapper about 2-3 lbs. cleaned, scored on both sides, seasoned with salt and pepper, and coated with cornstarch.
14" wok with sufficient amount of oil to deep fry.
SAUCE
This sauce will be used for your dipping. I find it is better to have the sauce on the side for diners to dip the fish into, instead of dousing the whole fish, because some diners may not respond well to the sauce. However, if all agree to douse the fish with this sauce, then so be it.
1 cup of water
1/4 cup of vinegar
1 tsp. fish sauce
1 tbs. soy sauce
1/2 cup sugar
1 tbsp. pepper flakes
2 tbsp. chili garlic paste
1/2 cup diced pineapples
Salt and pepper to taste
Garnish
Parsley tops
Sliced onions
DIRECTIONS
1. Heat oil over high heat with oil, then lower to medium high once it reaches about 375 deg. F.
2. Carefully place fish into wok, and fry each side until it gets golden brown, it should be about 7 minutes or so, depending on your stove.
3. Plate the fish.
4. Make the sauce by removing most of the oil from the wok, then add in all of the ingredients and bring to a boil, the sugars from the sugar and pineapple should thicken the sauce. Once thickened, pour into a few saucers for dipping.
Garnish plate with parsley tops and onion slices.
Serve with rice.
Ron Sambrano
Thai Food Travel . Com
INGREDIENTS
1 whole snapper about 2-3 lbs. cleaned, scored on both sides, seasoned with salt and pepper, and coated with cornstarch.
14" wok with sufficient amount of oil to deep fry.
SAUCE
This sauce will be used for your dipping. I find it is better to have the sauce on the side for diners to dip the fish into, instead of dousing the whole fish, because some diners may not respond well to the sauce. However, if all agree to douse the fish with this sauce, then so be it.
1 cup of water
1/4 cup of vinegar
1 tsp. fish sauce
1 tbs. soy sauce
1/2 cup sugar
1 tbsp. pepper flakes
2 tbsp. chili garlic paste
1/2 cup diced pineapples
Salt and pepper to taste
Garnish
Parsley tops
Sliced onions
DIRECTIONS
1. Heat oil over high heat with oil, then lower to medium high once it reaches about 375 deg. F.
2. Carefully place fish into wok, and fry each side until it gets golden brown, it should be about 7 minutes or so, depending on your stove.
3. Plate the fish.
4. Make the sauce by removing most of the oil from the wok, then add in all of the ingredients and bring to a boil, the sugars from the sugar and pineapple should thicken the sauce. Once thickened, pour into a few saucers for dipping.
Garnish plate with parsley tops and onion slices.
Serve with rice.
Ron Sambrano
© 2016
Friday, April 1, 2016
THE CATERPILLAR ROLL
Sushi has been popular for a few decades now, and there are still new fans flocking to newly open sushi bars.
Now I'm not a very huge sushi fan, although I love raw fish (sashimi), like raw ahi (yellow fin tuna), or snapper, or some jacks. Or even raw crustaceans are good if fresh.
So if you are not into sushi, and you go to a sushi bar with a friend, and maybe you don't want to be a total sushi geek. Maybe bullshitting is the key here. OK, you have no idea what types of sushi are out there. I'll give you a clue.
Most sushi bars have the standard rolls, like if you go into a Subway Sandwich shop, they got their regular menu, but at times, they'll throw something new at you right? You know, like I go to Subway and love their Pastrami on a footlong Italian roll. But once in a while you'll notice that they got specials, like a grilled turkey breast or something.
So here on this blog post, with the help of Google Images, I'm going to introduce to you some key terms of sushi. And after you read this, you'll get a general idea of what this rolled up Japanese food stuff really is. And I'll keep it simple.
The roll of the day is the Caterpillar Roll. It is called that because the avocado slices on top of the sushi makes it look like a caterpillar.
Now I'm not a very huge sushi fan, although I love raw fish (sashimi), like raw ahi (yellow fin tuna), or snapper, or some jacks. Or even raw crustaceans are good if fresh.
So if you are not into sushi, and you go to a sushi bar with a friend, and maybe you don't want to be a total sushi geek. Maybe bullshitting is the key here. OK, you have no idea what types of sushi are out there. I'll give you a clue.
Most sushi bars have the standard rolls, like if you go into a Subway Sandwich shop, they got their regular menu, but at times, they'll throw something new at you right? You know, like I go to Subway and love their Pastrami on a footlong Italian roll. But once in a while you'll notice that they got specials, like a grilled turkey breast or something.
So here on this blog post, with the help of Google Images, I'm going to introduce to you some key terms of sushi. And after you read this, you'll get a general idea of what this rolled up Japanese food stuff really is. And I'll keep it simple.
The roll of the day is the Caterpillar Roll. It is called that because the avocado slices on top of the sushi makes it look like a caterpillar.
PHOTO FROM GOOGLE IMAGES
If you look at the platter, you notice the plate is very fanciful. To the left is a bowl, what is in this bowl generally is soy sauce mixed with some wasabi (the green ball to the right), you take your sushi piece, and dip it in that sauce, it's salty hot, with more wasabi, you get more heat. It is nicknamed Japanese Horse Radish. Underneath is pickled ginger, the pink thin layer sheets. And above that is the Caterpillar Roll. The sauce that's drizzled all over the roll and on the plate is a sweet sauce like a teriyaki, but they call this sauce Unagi, or Eel sauce.
What's in the roll? Different bars put different items inside of their rolls. I've seen one sushi chef add what seemed to be the standard, grilled fresh water eel (unagi), cucumbers, and, with unagi sauce. And once rolled, is topped with slices of avocado, then more unagi sauce and toasted sesame seeds. Usually sliced in 8 pieces. Some chefs add the California roll mixture of a deviled crab. It depends. But the top of the roll looks like this picture above.
Here's a video from Youtube enjoy.
In this video the chef adds fried shrimp tempura, so it can be confusing because some chefs make tempura rolls, and call it tempura rolls, but it looks like the Caterpillar roll. Go figure.
© 2016
Subscribe to:
Posts (Atom)