Personal Chef Cooking Services


July 2014



To order an entree from my wok cooking menu, it’s very easy.

1. Say what protein you desire, such as chicken, pork, beef, fish, seafood, tofu.

2. What kind of vegetable you like, tomatoes, kale, cucumber, sprouts, onions etc.

3. What kind of sauce you’d like, such as black beans, sweet & sour, wine sauce, tomato sauce, or a gravy type of sauce made with beef, pork, chicken or seafood stock.

4. If you want your dish a little spicy with some mild to intense heat using hot peppers or hot sauces.

5. What type of starches you want, steamed white rice, brown rice, basmati, mashed potatoes, baked potatoes.

Dining styles are changing, chefs around the world are getting more creative, really hashing out ideas. Gone are the days when there was a standard to cooking, a standard of table settings, it is a new time.

The best way I’ve learned to cook for others, is tell them what I do, and what I can’t do. I grew up and am rooted in the Filipino American cooking, and also influenced in some other Asian styles. I cook what I love to eat, hence this is my music. If I can’t make a dish, I can learn it because I understand methods of cooking and techniques. Like bartenders or mixologists, they are professional in that they can figure out a drink if you tell them the ingredients and how it is done. It may not be the way your favorite bartender or mixologist does it, but I’m sure it can come close.

So tell me how you want your wok cooking to be, and I’ll work hard to make it happen. Maybe a spicy chicken stir fry with roasted eggplants? Who knows, we can really get creative. The wok is my canvas, all the ingredients is my colors to paint with. Let me know what picture you want me to paint for you and your special other half.
ChEf  SaMbRaNo single logo 2-NEW




Having a confusing menu only makes things more difficult for clients, so here’s the new way I’ll market my cooking services.

1. Primarily all of my cooking is done in a wok

2. I’ll have these proteins listed so you can choose.
a. Chicken
b. Beef
c. Pork
d. Fish or Seafood
c. Tofu

3. Since Asian style is my style, I’ll list sauces like these.
a. Sweet & Sour (Chinese/Filipino/Japanese)
b. Hot & Spicy (Chinese Schezuan/Mexican/Indian)
c. Tomato Sauce (American/Filipino/Mexican/Italian)
d. Black Beans Sauce
e. Ginger Garlic Sauce
f. Miso Sauce
g. Fish and Lime Sauce
h. Shrimp and Lemon Sauce
i. Orange Sauce
j. Orange Cream Sauce
k. Lemon Cream Sauce
l. Butter Soy Sauce
* And other custom made sauces

I will also add items like TWICED COOK (PORK/BEEF) this refers to tasty cuts that needs to be simmered to softened first, and then wok fried. Cuts as follows:

Beef- Ox Tails, Osso Buco (veal cut shanks), Briskets (Stew meat), Chuck cuts.

Pork- Butts (shoulder), Shanks, Feet (if you’re daring)

Because Asian Wok Cooking is similar in most regions in Asia/Southeast Asia, just knowing what you want is easier than naming a dish.

Example: “I’d like wok fried chicken, with a black bean sauce, make it spicy, with eggplants.” This type of ordering is easier to do, it lets you the diner tell me what you want as far as flavors and ingredients is concerned.

I’ve eliminated some Japanese one pot cooking from repertoire.

For BREAKFAST I still manage most of the classics like Benedict, Omelets, Pancakes, French Toasts and some other specials.

But- for the dinners, it’s 90% Wok Frying folks…and I promise you a good Wokking experience.

Try my Luk Fun Noodles freshly made, and call me to work on a price that’s right and fair. Remember you don’t need to drive out, when you eat in.


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