My Daughter's School Lunch!
Are you kidding?


It's kind of interesting when Politicians say that are children are our future! Well, if you want them to be our future I would say you need to feed them the correct way. Yeah, I know they are in the beginning stages of their education and they haven't been exposed to the business world making connections or generating a corporate salary as an CEO. But by Godness, what we're feeding our kids is simple despicable. The reason I know this is my daughter tells me what she eats at lunch. When its possible Mom tries her best to make a home prepared lunch but at times its easier for her to buy lunch. Ok, we share some of the blame but its been proven that feeding our child a nutritious breakfast can make all the difference in a day. Not the sugary donuts or a granola bar. It's pretty apparent that the vendor providing the schools with food is a multinational corporation with political friends at the federal and state government. Profit dictates the conversation. I can go head to head with those against my argument. Take the politics out of our children's lunches.
What they need is providing each school the decision to make their own decision for school lunches.
Do that for a few months on a nutritious meal and then administer a test and I'll guarantee their results would be better than other schools with the cheap non nutritious food being given.
Yep, Politicians say what we want to hear, great but what's their motive, but when it comes to our children's healthy, politics doesn't have a place.

By Chef Woo Can at www.chefwoocan.com
#keeppoliticsoutofmychildslunch, #chefwoocansaysfeedourchildrenbetter, #schoollunchesareterrible

 

Street Food

A funny thing happened while on vacation. While I was walking, I could appreciate the various aromas of street vendors selling their specialty foods. If your a foodie, you can appreciate where I'm coming from. Barbeque flavor, steamed flavors, braised meats flavor and of course bakery flavors.
It's just irresistible. Well, the place was in Malaysia, my wife's family lives there. A buffet of exotic cuisine in a little stall. I was going nuts, so fresh and delicious. Let's just say it was the best deal in town, cheap and full of flavor. I could eat all night. My wife, even though she was raised in Malaysia was very choosey of who she bought things from. She rather eat in a regular restaurant and thinking that the food is cleaner! aaah, I have to disagree with her but let her believe what she wants to. I worked in my Uncle's restaurant in Chinatown, NYC. Need I say more.
 but the fascination of street food will give you a culture lesson in eating what everyday people eat, simple, taste good, not elaborate in presentation, if your lucky its served on a banana leaf. So much to chose from, oddles and oddles of food varieties. and the best part, the food is made in front of you. How can you go wrong?
Ok, maybe the Department of Health might have a field day, but just think of it, fresh food and high turnover of food. It's not like the food has been sitting around all day!
Now back in the states, the Department of Health is king, full compliance of every conceivable germ or bacteria statute.
But I feel that if a merchant has a product that is liked by everyone and there is high turnover of ingredients and always selling from dusk to dawn, I may have an argument. The bacteria doesn't come from the retail side, but mainly from the manufacturer, distributor.
Going to a restaurant these days is the same ole menu, with the same ole specials, overcooked with tons of cheese and microwaved. Getting tired of it.
That's why when there is a restaurant, that doesn't fall into any of the categories I mentioned, I rave about them.
We need more authentic Latin food, Caribbean food, Non American Chinese food, East European food and real Italian food.
Cooking classes will turn into small bistros. There are grandmas and mom's that can cook up a feast that you'll love forever. Give them a cart and let them cook what they love most and make some money on the side. People will pay for good natural authentic food!
Don't you agree?

By Chef Woo Can at www.chefwoocan.com
​#streetfood, #deliciouscheapstreetfood, #youlovevarietytrystreetfood  

Pu Pu Platter

When was the last time you had a romantic dinner that didn't cost you a fortune and actually had some conversation in a casual atmosphere, not feeling rushed?
We, I remember those days when going on a date as teenagers and trying to impress your date by bringing her to a nice Chinese restaurant. Yes, that was all the newspaper tips I made but you know what it was all worth it. She was dressed for a special affair and I wore slacks and a nice shirt.  We knew each other for quite awhile, through the good times sad times, happy times and breakup times. We knew each other pretty well and we still got embarrassed  at awkward moments.
We sat in a booth, I loved sitting in a booth, it was like our little heaven, secluded from others and a little private.  My dad knew the owners and they took care of me. They first introduced this new appetizer tray called a Pu Pu Platter, it was pretty cool and made an impression on my date. There was spareribs, fantail shrimp, teriyaki beef on a skewer with cubes of pineapple and maraschino cherries, shrimp toast and an egg roll. On top of the platter was a small kettle with a bluish glow of heat under a metal steel grill and a small flame appeared. You could look at it in its entirety, a pretty sight I say or you can take the appetizer and lay it on the grill or hold it just above the grill. What a way to eat appetizer as we both were fascinated, smiling, laughing and having fun. No smartphone, no texting and no rush, just talking, conversing about everything and just enjoying each others company.
Today, everything is fast paced, take out, rush rush and rush all the time, no time to talk, I have to check my messages etc, etc, etc.
Well, the Orient on Main Street, Bel Air, offer a Pu Pu tray and the atmosphere is casual relaxing and no rush to get out.
I brought my daughter because I wanted her to know some tibbits of what daddy experienced when he was dating and I introduced the Pu Pu Platter. She was around6 yrs old, she was simply fascinated by the whole concept of barbequing her appetizers. You had to see the smile on her face, having fun and talking about everything and laughing and giggling.
I hope she remembers and I always tell her memories are forever, no one can take it away, its part of your brain cloud in today's technology.
Well, I have to say tonight at dinner, mt dear Felicia said "Daddy, I want to order the Pu Pu Platter" and this time I'll probably eat everything. For that frozen moment, I said it was all worth it introducing foods she never had before and hopefully when she gets married and have her kids, she will introduce the Pu Pu Platter to them too and generation after generation.
If you want to try the Pu Pu Platter, make a trip to the Orient on Main Street and ask for David Hwang (owner) and tell them Chef Woo Can (Stuart Woo) sent you. He'll take good care of you.

By Chef Woo Can at www.chefwoocan.com
#chefwoocanmemoriespupuplatter, #theorientpupuplatter, #rememberthegoodoledays
#wherehasthepupuplattergone, #whatisthepupuplatter    

Nobody Beats Mom's Home Cooking!

While we were growing up, mom was always there making the meals. From scrambled eggs to hot dogs and hamburgers to steak dinners with potato and veggies, we never starved. The food she made was always delicious and we often asked for second helping.
Mom ws the best in so many ways but her cooking tood out. It might not have a gourmet meal but it always was tasty and delicious.
As I watched dear Mom prepare her meals, mind you she never had formal training but was shown by grandma simple easy meals. Since my root come from Southern China, the food had a light gravy  and was mild in taste.
To this day, I still remember fondly the exact dishes that made me happy, comfort food. With the changes in weather feeling like Autumn soon, I'd like to share an old time mom's favorite recipe:
Ground beef with peas and carrots in a brown sauce (oyster sauce) over a bed of jasmine rice. Simple easy and most of all delicious. Thanks mom for the inspiration!
If anyone would like to share one of your mom's favorite recipe, drop a line in a reply. I'd love to read your story.
To all the mom's around the world, thank you for cooking for us and we appreciate all you've done to fill our hungry stomachs. We haven't forgot our favorites!

By Chef Woo Can at www.chefwoocan.com
#Chefmomfavoritedish, #thankyoumomforcooking
​#momweloveyourcooking   

Food Chemicals?

Have you wondered about those chemical ingredients on the side of the package or container telling you what the ingredients were used to make the final product?
These chemicals were designed to increase shelf life and to make things taste better. Taste better but is it good for our bodies?
My questions is this. If you make a great product that is delicious, then the demand for the product will always be there. I figure if you make a natural product with natural ingredients then make a certain amount, if it all sells out then then great, so decentralize the manufacturing operation. Food producers will gauge their markets and produce what is necessary using the freshest ingredients, all natural with no preservatives or additives.. Perfect example is Wegman's, all the manufacturing is done on premises. Yes, they carry other brands of goods but when it comes to bakery goods, breads, Danish and cakes, all made fresh.
All meats are vacuum sealed to maintain freshness. Wegman's has mastered the art of reducing waste by calculating precisely the time the product will expire by using that product in other foods or slicing it up prepared for salads or meals.
They probably reduce their throw aways by 75%.
Most other supermarkets purchase fruit salads from other companies and rarely do they use their terminated goods and package it themselves, I would venture a guess of less than 5%..
So, Chef Woo Can says, if you can't even pronounce the ingredients then its bad for you. Do you ever wonder what these chemicals can do to your body, notice, there are no reports made to the public about the dangers of these chemicals?
Case in point, Monosodium glutamate. A popular additive used t make food taste good Asian restaurants got the bad press that its used so much in Asian restaurants. Yes, a little bit enhances the flavor of the dish but was used too much it created allergenic reaction from breaking out in hives, to coughing to wheezing to headaches etc..... This happened some years ago but its still a flavor enhancer called "Accent." It has never been banned and I guess its still being used. How you say, well food manufacturers want to maximize their profits, so they purchase the cheapest ingredients and as you know these ingredients have no flavor, then they add flavor and highlight these flavors by adding "accent" to make it taste good. Of course, they want you to come back and buy more. Repeat buying is so important to these food manufacturers.
So, if you can't pronounce it, be kind of skeptical that it might not be exactly good for you. BUT, what can you do, your in a rush, you don't know how to cook and your hungry, Hmmm, its never too late to learn to cook healthy!
By Chef Woo Can at www.chefwoocan.com
​#foodchemicals, #chefwoocanprefersnaturalingredients, #chefwoocansayscantreadingredientsbeware  

Why Are Some Turned Off When The Word "Cooking" is Mentioned?


Why when I mention the word "cooking" people get crazy like its a foreign word. I felt the same way when the word "baking" is mentioned. I cringe You ask why? Well, I as Chef Woo Can cook or prepare meals based on taste. I don't measure anything. Ok, your not at that level yet but with baking, I love cakes, cookies and pastry. Making cookies is buying a box of a premixed mixture, add an egg and stir. As you know Chef Woo likes to make things from scratch. On time I was making cookies and the recipe asked for soften butter, ok not exactly a measure involved in terms of quantity but I took it as I can microwave the butter. How wrong I was. But as simple as microwaving, my cookies didn't turn out correctly. So, I can say that I empathize with you guys trying to cook. The farthest you guys probably went in terms of cooking is to open the box, mix the prepacked ingredients and cook. 
I sense th frustration and I know now that the word "cooking" is a dirty word.
Now, with Chef Woo Can, his saying is "If Chef Woo Can, You Can Too" and I will show you how to cook by taste and by doing so, you'll enjoy creating a delicious dish. Notice I didn't use that word "cooking"
After a couple of simple ways, you'll learn to taste the food, there's no perfect formula in cooking. It's more a guide and you add more or less your favorite ingredients or sauces.
So, stay with me and your on your way to creating your favorite dish and the beauty is it just doesn't have to be Asian. So stay with me and your one step from creating a great dish. Tomorrow I will mention one ingredient, go to your favorite store in the Asian aisle and pickup a couple of sauces.
Stay tuned.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanandtaste, #chefwoocanmakescreatingadishfun