"If Chef Woo Can, You Can Too!"
Here's what's happening?
Call Chef Woo Can to arrange a cooking entertainment class with friends, family, you and your significant other.
Chef Woo Can has introduced a new blog page called "Chef Woo Can Food Tours"
Chef Woo Can will be teaching Asian cooking class at Harford Community College in January 2020. Make sure you sign up Marylanders. You won't be disappointed!
Did you ever just want to relax and watch Chef Woo Can entertain you by "Stir Frying" one of his exquisite Asian dishes?
Watch me take regular ingredients and make a visually appealing cuisine?
I will show you how's its done in a "You Tube" video for all to see. I heard from you and you want videos of me demonstrating the art of stir frying and you wish will be honored!
Get ready for an amazing demonstration!
www.chefwoocan.com
#chefwoocan
_________________________________________________________
1st Video: Hibachi Shrimp
1 lb of 16-20 raw shrimp with shell on. Why, the shell retains the shrimp flavor. Size 16-20 which is the measurement that shrimp is sold by. (The lower the number the bigger the shrimp).
1 stick of unsalted butter, Why? Because with Hibachi shrimp you'll be combining the butter with soy sauce.
Peel shrimp shell completely or 90% and leave tail. It's a little fancier. Slice the hump of shrimp curve to clean intestine (black line). and rinse under cold water.
I a non stick pan, add the unsalted butter about 1/2 stick, medium heat add shrimp, some garlic powder and a dash of soy sauce. Once the shrimp turns opaque, its done. The amount of soy sauce is based on a balance of sweetness of the butter and saltiness of the soy sauce.
By Chef Woo Can at www.chefwoocan.com
#hibachishrimprecipe, #chefwoocanhibachishrimprecipe, #hibachishrimp, #delicioushibachishrimp
Cucumber Salad
Summer vegetables are here! I know mostly everyone is growing cucumbers. Well, here's a salad recipe that will cool you for those hot Summers.
Buy 2 cucumbers to try. Wash them and peel the cucumber but don't peel all the skin. Every other stripe is peeled. Slice the cucumber based on your thickness desirability. Place is a plastic container. Add equal quantity of white vinegar and sugar. You can use stevia if your watching your sugar intake. Add water to reduce vinegar and sweetness potency. You can add sliced onions and/or carrots. Cover and refrigerate. Test taste the next day, adjust flavor if needed. and viola, a nice cucumber salad! You CAN do it!
By Chef Woo Can at www.chefwoocan.com
#chefwoocucumbersalad, #chefwoocan, #summersalad, #chefwoocansimplerecipes
Chinese Vegetable Omelette with Oyster Sauce
This is a take on the American Omelette. You'll need the following: frozen peas and carrots, 1 chopped up onion and 3 eggs. The oyster sauce will be drizzled over the omelette. (Drizzle because the oyster sauce is very strong and a little goes a long way)
A non stick pan. Heat pan to medium, while you crack open the egg and add about 1/2 cup of frozen peas and carrots defrosted in warm water, 1/2 chopped onion together with egg. Add a dash of canola or vegetable oil to pan. Sprinkle some garlic powder if you have some. Wait until oil gets hot then pour the egg mixture into pan. With a spatula, stir egg mixture until done. Make sure onions and frozen carrots are cooked and hot.
Place omelette on platter and drizzle some oyster sauce over the top.
Viola, you can do it!. A side note, for the ,meat lovers, you can add sliced hotdogs to egg mixture.
By Chef Woo Can at www.chefwoocan.com
#Chefwoocanchineseeggomelete, #veggieomelette, #chefwoocansimpleeasyrecipes
Here's what's happening?
Call Chef Woo Can to arrange a cooking entertainment class with friends, family, you and your significant other.
Chef Woo Can has introduced a new blog page called "Chef Woo Can Food Tours"
Chef Woo Can will be teaching Asian cooking class at Harford Community College in January 2020. Make sure you sign up Marylanders. You won't be disappointed!
Did you ever just want to relax and watch Chef Woo Can entertain you by "Stir Frying" one of his exquisite Asian dishes?
Watch me take regular ingredients and make a visually appealing cuisine?
I will show you how's its done in a "You Tube" video for all to see. I heard from you and you want videos of me demonstrating the art of stir frying and you wish will be honored!
Get ready for an amazing demonstration!
www.chefwoocan.com
#chefwoocan
_________________________________________________________
1st Video: Hibachi Shrimp
1 lb of 16-20 raw shrimp with shell on. Why, the shell retains the shrimp flavor. Size 16-20 which is the measurement that shrimp is sold by. (The lower the number the bigger the shrimp).
1 stick of unsalted butter, Why? Because with Hibachi shrimp you'll be combining the butter with soy sauce.
Peel shrimp shell completely or 90% and leave tail. It's a little fancier. Slice the hump of shrimp curve to clean intestine (black line). and rinse under cold water.
I a non stick pan, add the unsalted butter about 1/2 stick, medium heat add shrimp, some garlic powder and a dash of soy sauce. Once the shrimp turns opaque, its done. The amount of soy sauce is based on a balance of sweetness of the butter and saltiness of the soy sauce.
By Chef Woo Can at www.chefwoocan.com
#hibachishrimprecipe, #chefwoocanhibachishrimprecipe, #hibachishrimp, #delicioushibachishrimp
Cucumber Salad
Summer vegetables are here! I know mostly everyone is growing cucumbers. Well, here's a salad recipe that will cool you for those hot Summers.
Buy 2 cucumbers to try. Wash them and peel the cucumber but don't peel all the skin. Every other stripe is peeled. Slice the cucumber based on your thickness desirability. Place is a plastic container. Add equal quantity of white vinegar and sugar. You can use stevia if your watching your sugar intake. Add water to reduce vinegar and sweetness potency. You can add sliced onions and/or carrots. Cover and refrigerate. Test taste the next day, adjust flavor if needed. and viola, a nice cucumber salad! You CAN do it!
By Chef Woo Can at www.chefwoocan.com
#chefwoocucumbersalad, #chefwoocan, #summersalad, #chefwoocansimplerecipes
Chinese Vegetable Omelette with Oyster Sauce
This is a take on the American Omelette. You'll need the following: frozen peas and carrots, 1 chopped up onion and 3 eggs. The oyster sauce will be drizzled over the omelette. (Drizzle because the oyster sauce is very strong and a little goes a long way)
A non stick pan. Heat pan to medium, while you crack open the egg and add about 1/2 cup of frozen peas and carrots defrosted in warm water, 1/2 chopped onion together with egg. Add a dash of canola or vegetable oil to pan. Sprinkle some garlic powder if you have some. Wait until oil gets hot then pour the egg mixture into pan. With a spatula, stir egg mixture until done. Make sure onions and frozen carrots are cooked and hot.
Place omelette on platter and drizzle some oyster sauce over the top.
Viola, you can do it!. A side note, for the ,meat lovers, you can add sliced hotdogs to egg mixture.
By Chef Woo Can at www.chefwoocan.com
#Chefwoocanchineseeggomelete, #veggieomelette, #chefwoocansimpleeasyrecipes
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