Personal Chef Cooking Services


January 2017



Flank Long Rice, a meat lovers dream come true, with salt and pepper Long Rice, the 14 oz. Flank is seasoned with salt and pepper, rubbed with garlic, and then pan seared on the rarer side of medium rare. Sliced across the grain, and set over some Long Rice. Served with a ramekin of Patis (fish sauce), with lemon. And some freezer chilled bottles of Dos Equis. Contact me Chef Ron, and let’s figuring out what you and your lover wants to enjoy.





Tonkatsu, a Japanese style pork cutlet that is the sister to the world famous Chicken Katsu. Loin chops of pork, simply seasoned with sea salt and black pepper, and dredged in flour, an egg wash, and then pressed with lots of panko bread flakes. And then it is pan fried in vegetable oil until the outer crust is golden and crispy, while the insides are tender and juicy. If you and your partner want something very homey and comforting, contact me at CHEF RON, and we’ll figure out what to cook you both. Pair this with an exceptional sparkler, as you enjoy a foodie orgasmic rush!



Gravy or curry, is a dish that several countries calls their own. Let me rephrase that, gravy or curry, is gravy seasoned with curry spices…ah… am I making sense? Probably not. OK, let’s break it down. In western cuisine, we just call gravy, well-gravy. Now countries such as Thailand, India, and even Malaysia call gravy curry, or rather flavored gravy.

Generally chefs will use curry spices to create a flavored spicy flavored gravy. If you go to your local market, there’s a good chance you’ll see bottles of curry powder in the spice section. Or you’ll find it sold in blocks that is in boxes. Which ever you use, it will spice up your- well- gravy.

If you want me to cook for you Beef Curry like the picture you see here, I can do it. It takes about 2 1/2 hours for the beef (brisket) to become fork tender. Contact me CHEF RON, this dish can be a great dish for couples in love. I can whip up few appetizers, and have a nice bottle of fruity white at the ready.



My Filipino background allows me to cook for you something you might not think of as delicious, in fact you may find this dish rather risqué. What is beef tripe?

The answer is from

A:While beef tripe is not very popular in the United States, it is a favored dish in many countries. Beef tripe is made from one of the first three stomachs of the cow, which is also used to make rennet for cheese. Many types of tripe are bleached and blanched. These processes can cause the tripe to be white and pale in color. Due to its toughness, tripe needs to be cooked for long periods of time to tenderize it. The preferred method for preparing tripe is boiling.

This notion of eating the cow’s stomach can possibly leave you feeling queasy, indeed faint. However, growing up, this whitish, muscular part of the cow cooked long and slow in a liquid made of tomato sauce, fish sauce (patis), ginger, garlic, bay leaves, salt and pepper, can fill you up.

There is really no foul aroma for the tripe has been cleaned very intricately before it is sold at market. A dish like this will take at least two hours to slow cook to tender, if using a pressure cooker, the time could be less of course. If you do want to try this dish and other Filipino or Asian American dishes, contact me at CHEF RON.


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