Asian Café
2316 Bel Air, Rd, Fallston, MD

Tired of wonton soup, egg drop soup or hot and sour soup? Well, Asian Café has added a new soup. Many of you may have tried it some time ago at truly authentic Vietnamese restaurants. But according to my taste buds, Asian Café has as authentic Beef Pho that I ever had. The beef broth is so savory and delicious. No beef  cube here. The rice noodles are traditional, thin flat noodles with  chewy texture sort of like "Al Dente." The meal included a nice amount of fresh bean sprouts, fresh Thai basil, a couple of pieces of jalapeno and 2 pieces of sliced lime. The meat included flank steak , some beef tendons, beef balls. The meat is included in the both, just add the bean sprout, add the Thai basil leaves and jalapeno peppers and squeeze the fresh lime slices in the broth. Then you can also add some hoisin sauce giving a little sweetness and/or Sriracha hot sauce.
It's so delicious on a cold day with a unique beef broth. Just delicious.
I highly recommend going to Asian Café and while your there you'll have to try the curry. Light, spicy yet delicious over white rice.
My rating on a scale of 1 to 5, I give a 5.
You'll be glad you went there!
By Chef Woo Can at www.chefwoocanmaryland.com
#phoreview 

American Diet is Killing Us
I can't hold it any longer. The American diet is killing us! You ask how? Ok let's look at our lifestyle. Never at anytime have we worked so hard, put long hours at work, rush home to take of family and pickup the kids, how motivated are we at that point to make a homemade dinner? Is there guilt? Maybe, but how the food manufacturers sell their products is to market their products by emphasizing a prepackaged home tasting meal like mom's made. Great, there's more sodium and sugar to make it taste good using products that might have otherwise been thrown away and special seasonings, additives and preservatives to increase shelf life and prevent the frozen food from deteriorating. I don't think Mom would agree to add all these chemicals and lots of carbohydrates and sugar. Carbs weigh us down and we become a couch potato with no desire to do any activity but more of inactivity. Then, the weight builds up, blood sugar goes through the ceiling and become diabetic, more so if diabetes runs in the family.
You'll notice that carbs in moderation will provide more energy with a balanced meal.
Everywhere we look, carbs is everywhere. It's so cheap to buy but doesn't mean this allows us to go crazy carbs. The good stuff, fruits and vegetables  cost more but its good for us. What are we doing to ourselves.
Dieting? Oh my! As long as we are discipline eating right meaning, portion control, a balance diet of a protein, a vegetable and a carb, 3 meals a day and 7 glasses of water in a day. Notice, no soda, no snacks and nothing after 8 PM.
Lunch time is all fast food despite the fact that franchise chains post the caloric intake of each meal. But really, will that deter us from eating your favorite lunch meal? Give me a break!
If we don't wake up, it may be too late!
By Chef Woo Can at www.chefwoocanmaryland.com
#americandietbad    
 

1st Fried Rice Test/ The Orient Restaurant, Bel Air, MD

I decided to try the fried rice at the Orient Restaurant, Bel Air, MD. David Huang is the owner of two other restaurants, one in Nottingham and the other is in Towson.
The best gauge for me to judge a good fried rice is to order "Young Chow Fried Rice." This is the rice that most native Chinese as well as Chinese Americans are used to. There are more delicious ingredients, peas and carrots, onion, chicken, beef and shrimp. It's not as salty as the traditional fried rice and no artificial coloring is used.
The Orient fried rice was perfect from the grain texture, wasn't mushy and not undercooked. Perfect texture. The ingredient portion was spot on, just enough shrimp that wasn't overcooked, slices of beef and chicken and egg in proper proportion. So by comparing fried rice, I needed to order a small order or else I'll gain ten pounds quickly.
There is a special aroma generating fried rice. When stir frying fried rice in a wok at extraordinary high temperatures, the combination of heated soy sauce and heat creates what is known as "wok hay." The fried rice had that unique aroma, a very good sign of a fried rice prepared.
You won't be disappointed with The Orient's Young Chow Fried Rice whether it be in Bel Air, Nottingham or Towson.
David is usually at the Bel Air, Restaurant during dinner time. Call ahead to see if he will be there and let him know that Chef woo can highly recommends the Young Chow Fried Rice. He may know me as Stuart Woo.
My rating is on a scale of 1 to 5 is 5.
His restaurant also offers a relaxed comfortable atmosphere.    
By Chef Woo Can at www.chefwoocanmaryland.com
#Friedricetesttheorient  

CUSTOMER BEWARE!

​As I visit restaurants I'm amazed at what restaurants do to their customers. Often times suppliers offer deals of bulk purchase of certain items. Not that they are nice guys. With anything to bring prices down they buy bulk items and store it in the warehouse. Sometimes they can get rid of them within a reasonable time period due to high demand. Then there are items that just sit around.
This is the case of a Malaysian restaurant in Philadelphia, PA called Penang. Right in the heart of Philly Chinatown. One of the things about Chinese restaurant people. They make their money and then sell to another party. This was that case. The original owners provided the best Malaysian food and my wife enjoyed the traditional food immensely. other than the price, the food reminded her of home.  We used to visit Philly Chinatown pretty frequently. We usually spent the whole day there eating, shopping and browsing around.  Sometimes, we would have an appetizer at one restaurant, a meal at another restaurant and a dessert at another place. During one trip, we had a Vietnamese appetizer, a Cantonese seafood dish and a Asian dessert in 1 day.
Then our lives got busy with our daughter and we couldn't afford to spend a whole day in Chinatown. Maybe we went back to Chinatown one or two times with our daughter.  We went back to the Malaysian restaurant same name but it seemed like different management. My wife ordered her favorite noodle dish, and the noodles are long and chewy with beef, bean sprouts and some veggies with a nice oyster sauce. What we got was small broken noodles that were mushy. My wife knew that this was wrong and complained. Management insisted that this is how the dish is made. Now, they lied to our face. and we were so upset and the fact that to them the customer is wrong.
I knew exactly what happened. the new owners got a great bargain price to buy noodles that have been laying around for quite sometime and made the noodles old and brittle and being Chef Woo Can I know what happens to old noodles.
Here's a little secret, Asian people loves to eat long noodles because in so many ways noodles represent longevity. At Asian banquets celebrating various traditions like wedding, one of the main dishes is a long noodle dish representing a long and happy marriage or may you live a long life.
So, on your next visit to your favorite Asian restaurant   and your served as a main course a noodle dish that short and mushy, please complain and let me know.
Now, I don't mean the crunchy noodles that's served once your seated and dip the noodles in duck sauce or hot mustard.  The lo mein noodles, the Singapore noodles, the chow fun noodles or the Pho Vietnamese noodles.    
By Chef woo Can at www.chefwoocanmaryland.com
#customerbeware   

MISO PASTE?
When you visit your favorite Japanese restaurant, you probably start with a soup and probably choose a Miso soup. what is Miso. You may have heard that its made from fermented soy beans, very salty in flavor and mixed with some seaweed.
But did you know this:
Miso paste is an Asian seasoning made by fermenting a mixture of soybeans, barley, brown rice and several other grains with a fungus.The result of this fermentation is a smooth-textured paste with a strong, salty flavor. Often used in Asian cooking, miso is a healthy, probiotic food that helps support digestion by adding beneficial.
I bet you didn't know that. So, as the cold weather is here, buy a container of Miso Paste from your local Asian market, buy some dehydrated seaweed (not the ones used for sushi rolls).
First add the dehydrated seaweed (nice emerald green color when fully hydrated) to a cup of water and allow the hydration process begin (allow about 15-20 minutes). Then boil 2-3 cups of water depending on how much you and your friends love miso soup. As the water boils, start to add 1 tablespoon of miso paste and stir. Add the hydrated seaweed and its done.
Other uses of miso paste. Add some to your favorite hummus or add some to your favorite dish at the very end of the cooking process.
Eat healthy and be well!
By Chef Woo Can at www.chefwoocanmaryland.com
#misopaste 

STIR FRY CHINESE OKRA RECIPE

Ingredients:
1 pkg of okra
1 small bottle of oyster sauce
1 small bottle of sesame oil
1 clove of garlic
dash of white wine
PREPARATION:
1. Rinse okra, then cut large okra cap off and cut in 1/2 inch pieces and set aside. You may see a slimy substance but normal for okra. Don't worry.
2. Heat pan at medium, add a dash of oil, add crushes garlic and add okra. Stir fry okra, add a teaspoon of oyster sauce, stir constantly for about 1- 1 1/2 minutes. Taste okra for flavor and tenderness. You don't want soggy, a slight crunch is good.
Add a dash of sesame oil to finish off dish.
Have the stir fry okra with a nice bowl of aromatic jasmine rice.
by Chef Woo Can at www.chefwoocanmaryland.com
#stirfryokra

OKRA
Some have heard of the vegetable pod used mainly in gumbo. How else is it used? If you enjoy Indian food, okra is used extensively with curry. If you've been in the South, Okra is used in practically every creole dish. Have you had fried okra? I have and its simply delicious.
But did you know that okra is a healthy vegetable?
1. Okra is high in fiber:
Eight medium-sized pods are estimated to contain 3 grams of fiber. This bulk fiber quality has several benefits. It helps digestion, cuts hunger cravings, and keeps those who eat it fuller for longer. Foods that are high in fiber content are an important part of dietary treatment options for diabetes. Increased dietary fiber intake has been shown to promote better glycemic control and improve insulin sensitivity.
2. Anti Stress Effects:
There is evidence that the seed extracts of okra have an antioxidant, anti-stress effect in the bloodstream of mice. Managing stress levels is an important part of managing diabetes. Long-term, high stress levels can cause blood sugars to spike. Mental Health should be a part of any diabetes treatment plan, and using okra and its derivative seeds can be a part of that plan.
3. May help lower Cholesterol:
Okra has been found to lower cholesterol levels in diabetic lab mice. Foods with high fiber content and antioxidant qualities are recommended for those with diabetes because they lower cholesterol. The American Heart Association points out that people with diabetes are more likely to have unhealthy cholesterol levels. When high cholesterol levels are combined with diabetes, the outlook is not good. That’s why it’s so critical to make sure that your diet has healthy cholesterol levels.
4. Anti-fatigue Effects:
One study indicates that recovery times and “fatigue levels” can be improved by use of the okra plant. By including okra in your diet along with a healthy exercise routine, you may be able to work out for longer and recover more quickly from your exercise. Cardiovascular activity is an essential part of preventing and treating diabetes. This means that the okra plant may contribute to a more active lifestyle.
PLEASE CONSULT WITH YOUR PHYSICIAN IF BEING TREATED FOR DIABETES. 
Written by Kathryn Watson.

Homemade Sweet and sour Sauce

Everyone has tried it but its a lot of sugar, coloring and thickener.
Try homemade sweet and sour sauce.:
Ingredients:
Ketchup
Sesame Oil
Vinegar
Pineapple juice
Pineapple chunks
Marachino Cherries
Onion
sugar
Slurry solution (corn starch and water)
PREPARATION:
1. Get a small pot, add about 2 cups of water. Boil.
2. Add about 3-4 tablespoon of ketchup
3. Add sugar and pineapple juice to your liking
4. Add shredded onion, pineapple chunks and maraschino cherries.
5 Add sweetness to your liking. Add a dash of sesame oil.
6. Add slurry solution as a thickener. make sure the corn starch and water is combined.  
7. Depends upon you, do you want it real think or just medium thickness.
8. Add your favorite meat whether it be chicken, beef and add sauce.
9. You did it. Notice, I did not encourage the meats to be fried. trying to offer a healthier alternative. 
by Chef Woo Can at www.chefwoocaan.com
chefwoocanmaryland.com
#homemadesweetandsoursauce

Eating Habits are Changing!

​Eating habits are a changing. The days of conveniently going thru the drive thru or waiting less than 3 minutes to get your order may be a something of the past. Today, people are willing to wait a few minutes customizing their food or getting their meal fresh.
Fast food automation was designed to cut expenses and provide for quick service. Standardization was key then, losing some flavor as the burgers are sitting in warmers. There's a difference from a hot fresh burger than pone that has been sitting in a warming try for a few minutes. Did you ever wonder why a Burger King burger has more flavor than Mcdonald's? Why is 5 Guys doing so much better. Can't be the quickness an order is prepared but the burger is fresh and tasty.
Customers have spoken and fast food is slowly getting the hint.
A long time ago, while residing in Massapequa Park, there was this fast burger place called "All American". They were famous for their home made fresh fries, no chemicals but a certain process. Tasty French fries were the best. The burgers, basic, cheeseburger, double cheese burger etc... and the buns were slightly toasted. Everyday at lunch, this place was packed, weekends, jammed pack. Offers were made to expand but they remained just one take out burgers. You burgers were so tasty, maybe it was the grease but grease has the flavor. Wasn't overwhelmed with lettuce, tomatoes and other condiments, it was a basic burger plain or with cheese.
Maybe these fast food burger joints need to go back to basics. Shake Shack follows very closely to All American Burgers.
Customer don't mind waiting for a fresh basic burger. They will pay for a good burger.
So, fast food burger joints, get with the program and make changes.
McDonald is doing it to some point but frankly I can't tell the difference with their fresh quarter pounder?
Wendy's Burgers fresh, but make a basic cheeseburger or hamburger and let's talk. An indication of a great hamburger is the patty and bun.
by Chef Woo Can at www.chefwoocanmaryland.com
#eatinghabits      

Jersey Mike's Subs
573 Baltimore Pike, Bel Air, MD 21014I was a Subway fan. I sort of found my niche with this subway chain. My favorite was the Italian BMT on whole wheat. My daughter and I was shopping at Aldi's, it was lunchtime and I was curious to try Jersey Mike's subs. We went in and the menu board was simple, not cluttered with a lot of items.
There was a similar sub to the Subway's Italian BMT. From my view the buns looked fresher with a nice crust on the bun like in a traditional Italian bakery. I chose the whole wheat, the meat was freshly sliced as I waited. Toppings were lettuce, onions, tomatoes, mayo, oil and vinegar and salt and pepper. Nicely put together with chips and a drink. My daughter had the same but on Italian bread. . I love when the bun is crunchy on the outside and fresh on the inside.
The flavor was tasty, you can actually taste the various meats. It was a pleasure enjoying my sub, my daughter enjoyed it as well.
Subway is in trouble. A comparison of buns, although fresh nothing compare to Jersey Mike's. Taste is obvious with Jersey Mike's but not with subway. The pre cut deli meats flavor is just not there.
Oh by the way, the manager goes to eat customer inside and asks about how's it going. Subway doesn't do that. Subway is no different than other successful chains, " we are #1 and don't need to change" That complacency has resulted in the downfall of too many companies.  Now the competition come in and gives Subway a run for the money and they end up playing catch up.
If you don't change with innovative products and you allow your customers to try the competition, you may start losing your customer base which you may not recover. Your market share was 99%, but with ALL the competition you end up with 40%. Stores need to close to cut expenses, service suffers to reduce payroll and quality is compromised.
My rating for Jersey Mike's Subs is a "5" and 5 being excellent.
Looking forward to visiting them again for lunch.
By Chef Woo Can at www.chefwoocanmaryland.com      #jerseymiksubreview