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PERSONAL CHEF SERVICE

CHICKARRONES

CHICKORONES IN PANCHICKARONES ON PLATE

I remember watching my mom, dad, and late brother Harold cook. They did not waste anything. For instance trimmings of vegetables and meats were never thrown away if all possible. “You can make stock and soups with the trimmings,” my brother the trained chef would say. He was all about efficiency, productivity and being profitable. There was no reason the home kitchen could not be held accountable for waste.

“Save the extras, I can make stir fry tomorrow,” mom would say. And dad was more blunt, “Don’t throw that ______ _______ away!” OK. Save it, use it, feed the peeps right? Right.

So in this post, I fried some chicken skins. Like pork skins chicharrones, I saved some chicken skin from the legs, and coated it with salt and pepper and cornstarch hence Chickarrones. Great for beer busts, and snacking. OK, maybe not so healthy but once in a while if you love that kind of foods.

Love, enjoy each other. Rock & Roll all the way. Good food, good lovers, life is good my friends.

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The Heavy Metal Wokker: “Love Is Better Than Hate!”

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Me in the Lahaina test kitchen. Personal chef services to you, special lovers, couples only. Wok Style. Heavy Metal Wokking. No Nonsense. Simple. To the point just for you that’s in love with your significant other. I’m Ron Sambrano, the Heavy Metal Wokker, I do not discriminate. If you are a couple in love, that’s all that matters to me. I do not judge anyone period. If you are a couple, there’s no labels you know? So, I’ll be perfectly clear here. If you are a straight couple, I’ll serve you. If you are a gay couple, I will serve you. If you are transgender, I will serve you. Because my friends. You are people. That’s all that matters to me. I love you too. So that’s where I stand. This world is so filled with hate, we don’t need it. We really don’t. So as we move forward. The Heavy Metal Wokker is here to wok for you.

Blessings my friends!

CHICKEN CHOW MEIN

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For you lovers that want to hire me for a simple lunch. That’s right. You both are home, and tired from all that love making, man you built up that late morning, noon hunger. But you don’t want to dress up and head to your local Chinese joint do you? I mean traffic, parking. Some bum at the corner harassing you for 10 bucks. And when you hand him 10, some other bums notice that you got cash, then they hit on you. Nope, don’t want that crap. In fact lovers work hard. You want to relax. Don’t you? So how about this, lunch time comes around, you call me up, “Hey Ron, me and my lover is hungry, can you make us (In your own kitchen), some fresh Chinese style?”

Imagine- you’re just at home, relaxing, watching the t.v., or not. And I do all the shopping, prepping, cooking (in your kitchen), and clean up, and leave. While you enjoy home cooking in your own home. Cool right? Of course. So I’ll come over, cook up some white sticky rice, set up the table for ya. (Oh, I can bring the alcoholic bevies to you, but for insurance and liabilities, you will need to open any bottles or cans and pour it yourselves.) But nonetheless, I’m whipping up whatever you order in my wok. Hey I’m a rocker baby! Heavy Metal, balls to the wall, I don’t full around, I make it happen! So I whip up the rice, set it on the table, I do the chow mein, set it on the table. Maybe some other dishes, or appetizers, all good my friends. Live life, Love it, enjoy it!

CHICKEN CAKE NOODLES

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Chicken Cake noodles, is fried chow mein noodles, topped with chicken, carrots, cabbage, mushrooms, onions, green onions, celery, garlic, ginger, with chicken gravy, seasoned with oyster sauce, sesame oil, soy sauce, sugar, salt and pepper. This dish tastes great the next day, I even like it cold straight out of the fridge :). So you lovers, if you got leftovers, no worries, you can always eat it the next day. Lovers, you will get hungry later on, that’s a fact. 🙂 Live life, love, and love again my friends!

AU & TAKO CAKE NOODLES

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This is a dish that is one of my favorites in Chinese restaurants. I put my own twist on this but still have that restaurant flavor. Now for you lovers, this looks like a lot of food, but it isn’t too filling. First of all let me explain, since I’m in Hawaii right now, and not in Vegas. But for this dish I’ll let you know right now. Au is marlin. Pronounced (Ow), like you got an oweee. Now Tako, (Tah ko) is octopus or squid. In this case it is octopus. So it’s two seafood proteins, with a gravy made up of chicken stock, sesame oil, oyster sauce, soy sauce, sugar, salt, pepper, a cornstarch slurry. The veggies are Napa cabbage, carrots, onion, green onion, mushrooms, and of course garlic and ginger. The noodles used in some Canton houses are wonton noodles, very thin cuts. However depending on the market, if I can’t get those noodles, I’ll get chow mein. The noodles are cooked and then drained. Then it is formed into a disc shape, and fried in a skillet so that both sides are crispy. Then it is cut into fourths. After everything is cooked, it is topped over the noodles. The idea behind frying the noodles is that it will hold after the gravy is poured over it. Hence cake noodles, like eating a slice of cake. The veggies are usually stir fried separately and then topped over the dish for a nice presentation, and the veggies will not wilt quickly when done in that manner. Again, lovers will have leftovers. Live life. Be happy.

SALT & PEPPER CHICKEN

SALT & PEPPER CHICKEN

Salt & Pepper Chicken is a simple Chinese Style Island dish. Generally I use chicken thighs with the bone removed and skin on. It is marinated in soy sauce, and oyster sauce then floured and fried crisp on the outside and juicy on the inside. However if a client does not want any soy or oyster sauce, I’ll omit it. Also if a client doesn’t want skin on, I’ll remove that as well. Or, if the breast meat is requested, that can be arranged. How is this dish eaten? Simply with a starch of white rice, brown rice or stir fried rice. In this picture there is 5 medium/small thighs. Usually when cooking for couples this is the amount they will get or possibly 4 large thighs. Either way, all the lovers will have extra food for the next day or evening. Live life, enjoy the abundance when it comes your way!

Creative Wokking

Egg Fu Young in Wok Wide Angle 1

Wok cooking is the greatest, it is my favorite way to cook for myself, my family, friends, and you. Take for instance sushi making. Long ago, sushi wasn’t that creative, but now? Do you see all the foodies flocking to sushi bars as the creativity is going off the hook? Well, who’s to say we can’t get creative with the wok?

Now I come from a Filipino American household growing up. The Filipino style of cooking has influences from China, Japan, Korea, Spain, and even Portugal. Let me explain how we cook from Hawaii where I grew up. We took influences from other cultures and made it our own. I remember we’d make teriyaki beef, and immediately for the reason of not having a lot of money to buy expensive ingredients, we’d take the teriyaki and toss it into spaghetti noodles with veggies. Our poor version of a noodle dish.

We were the kings and queens of mix and matching foods from other cultures. If we were low on rice, but had won ton wrappers, we’d steam the wrappers, and eat it with mom’s Swiss steak. It was like dumpings in a stew.

So let’s take wokking to another level. Let’s say you and your loved one want to eat in for the night. You want it romantic, no problem because I can supply the dining setups, from plates, bowls, flatware, wine glasses and wine too. We can get creative with the wok, as many dishes as you can handle. And get this, if you hire me, why not order extra meals, then you and your lover can store it in the fridge, or freezer. I can wrap it up nice and tight in zip bags for you. Complete with heating up instructions.

Lets say, you want to start off with an appetizer. Get creative, maybe you want a pizza type of lumpia. Great, we can stuff those crepe wrappers with marinara, cheese, pepperonis and mushrooms.

You want beer battered shrimp? OK let’s do that, but maybe a Vietnamese type of stir friend sauce to go with it? How about a prime Wagyu beef ribeye, sliced thin, and stir fried quickly with a simply soy sesame sauce? Or maybe a steamed fish with some bacon? Hey guys sky’s the limit with a wok.

Call me soon for a creative dining at home experience.

Chef Ron- 808-385-7667

JAPANESE STYLE FOR LOVERS

Japanese American style for you, I can create something memorable. Putting together a four course dinner, complete with a salad, miso soup, teriyaki wagyu ribeye with shrimp tempura, and a fresh made butter mochi. Two bottles of wine, a nice Chardonnay, and a nice Cabernet Sauvignon.

Start off with a cucumber and tofu salad, with a sweet ginger dressing.

Then a nice shiro miso soup with green onions, made with fresh dashi, not instant.

Then the entree, a surf and turf with a pan seared Wagyu prime ribeye beef, sliced with a  fresh made teriyaki drizzle. And then the deep fried shrimp tempura, with a hot and spice mayonnaise dip. Entree served with a Hawaiian style fried rice out of a carbon steel wok, seasoned with sesame, soy sauce, oyster sauce, ginger, garlic, onions, Portuguese sausage.

And the dessert, a sweet baked butter mochi, cut into squares, so delicious you’ll have extra for you to share.

Comes with all the table setups, saucers, bowls, plates, glasses etc.

This is experience will be done with total care for your enjoyment.

Total cost, including food & ingredients, shopping, prepping, cooking, serving and clean up $500 (No credit cards at this time, or checks, cash only please).

Contact me and leave a message, Chef Ron- 808-385-7667

THAI STYLE AU (MARLIN)

THAI STYLE AU (1)

Who thinks that Marlin isn’t a good eat? Do you? Marlin is really delicious meat, for a big gamer, she’s firm, but not too tough. You can make sashimi, poke, smoke it, grill it, pan cook it-the sky is the limit with this fish.

I decided to make a Thai Style Au a while back, in fact if you follow my other blog on Google, I wrote up on this dish. What I did was purchase 2-8 oz. loin filets, the color was kind of light pink/red, and very firm, perfect for pan cooking. Basically I used some quality cooking oil, ginger, and cooked it medium, about 4 minutes on each side. Took it out of the pan, and returned the pan to the medium-high setting. Then added a pinch more of ginger, 2 tbsp. of soy sauce, 2 tbsp. of fish sauce (patis), 2 tbsp. of fresh lemon juice, 1/2 tsp. of sambal oelek (garlic chili sauce), and sugar to round off the flavor. Made a quick pan sauce, and drizzled it over the marlin filet. I used what ever veggies I had on hand which was cucumber and a very ripe tomato. Wedge of lime and some green onion for garnish.

It was pretty good-simple you know?

Have a nice day guys- Chef Ron. 808-385-7667

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