CHEF RON 1

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.
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chefsambrano@gmail.com