As I’m sure you know by now, my culinary emphasis is on Asian cuisine. I like to cook healthfully and utilize the freshest ingredients (when possible). More and more I am seeing dietary restricted people. Whether it be allergies, vegetarian, vegan, gluten free, diabetic or something else. As a chef, I take these restrictions very seriously and have spent a lot of time this year making sure I can prepare a dish, no matter what the case may be. If you follow my Youtube, I have made a great effort to share with you a variety of dishes to meet your needs. Here is an example of a gluten-free preparation (you can find on my Youtube). These turned out to be delicious. I will continue to expand my repertoire of these kinds of foods for those who want and/or need it.
Here is a link to some detailed information on the mighty GINGER ingredient….which I use daily! It has amazing health benefits too. Check out my Youtube channel for recipes that include ginger.
Here is a new one I think you will like! Enjoy!
Definition: Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with vegetarianism itself. Look for tofu in the produce section of your regular grocery store.
Types of tofu: There are two main kinds of tofu, silken or soft tofu, and firm or regular tofu. When cooking with firm tofu, you will usually want to drain and press the tofu first, and some recipes will tell you to freeze and thaw your tofu.
Please check out this new recipe I posted on Youtube using tofu.
How To Make Stir Fry Beef With Home Garden String Beans:
I have many other recipes on my Youtube using tofu. I hope you enjoy.
By popular demand….advanced sushi!
Check out this recipe utilizing green tea. A follow up to my post about the health benefits of it. Refreshing!
A great and refreshing spring/summer recipe!
I’m looking forward to a new opportunity that is happening this week. On Thursday I will be the guest chef at this Farmer’s Market in a beautiful community! I will be there at 9am. Below is a link below to their website and there is a link to the chefs series schedule. Please come out and see me.
I’m about to hit a half a million views of my Youtube videos. Now to most, that may not seem that significant – as we all know, there’s some singing dog out there that has millions of hits. But for me, 500,000 feels big! I am certainly a niche chef – people have to work a little harder to find me. What started out as a fun thing to do with, and for my boys, turned into something much larger. I have had so much fun doing something I never imagined I would do. Thank you to all who have supported me, encouraged me, and have expanded their culinary skills. More to come!
I had the opportunity to do another cooking segment on Fox News – WJBK. Today I prepared all vegetarian dishes for their “Meatless Monday” segment. Below is a link to see the video. The recipes are also listed on their website.