Chef Pao Chamberlain

Colombian flavors

The smell in the kitchen of fried plantains and chimichurri brings me back to my childhood with my grandma teaching me is all about the flavors.

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Spicy chicken
noodles

* 250 g udon noodles I used dry (Or you can use 2 packets, fresh noodles see notes)
Sauce
* 2 tsp gochugaru or other chili powder (see notes)
* 1 tbsp oyster sauce
* 1 tbsp soy sauce
* 1 tbsp sugar or to taste
* 1 tsp sesame seeds
* 1 tbsp sesame oil
* 1 tbsp water
Minced Tofu
* 2 tbsp canola
* 300g thin sliced chicken, ground chicken or pork
* 2 tsp soy sauce
Stir-Frying
* 1 tbsp canola
* 1 tbsp minced garlic
* 1 tbsp minced ginger
* 2 green onions cut 2”
* 2-4 tbsp water to cook down

* If you’re using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.

Sauce
* Prepare the sauce by mixing everything together.

Stir-fry
* Heat a large wok or non-stick pan over medium high heat. Add in the oil.
* Once hot, add in the chicken over medium heat for 3-4 minutes for it to lightly crispy and brown at the bottom.
* Season with the dark soy sauce. Mix well.
* add in half of of the chopped scallions or green onions. Cook for 1 minute.
* add in the noodles.
* Pour the sauce over the noodles and mix well.
* Leave the noodles to cook over medium high heat for 2 minutes.
* Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
* Taste the noodles and feel free to season with some salt and pepper , if desired. Once the noodles are cooked to your liking, turn off the heat.
* Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!

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𝐅𝐢𝐫𝐬𝐭 𝐝𝐚𝐲 𝐨𝐟 𝐟𝐚𝐥𝐥

Poached pears with blue cheese and green leaf lettuce
Pumpkin curry soup

German style pork with a prune sauce and garlic mashed potatoes with sautéed Brussels sprouts and bacon.

créeme brûlée

Happy Labor Day weekend!!!

𝘾𝙤𝙡𝙤𝙢𝙗𝙞𝙖𝙣 𝙛𝙤𝙤𝙙
𝘾𝙤𝙤𝙠𝙞𝙣𝙜 𝙘𝙡𝙖𝙨𝙨

The dinner

A new day, a new dinner party a different office and after that I’m picking out the right ingredients, the right menu and making sure you have the right person next to you, the rest is team work and a happy client.

https://instagram.com/p/COs_t3fHvDV/

Miso Soy Crudo * 250 g (1/2 lb) fresh (sushi-grade) fish @eastmarketandgoods * 2 tsp Bagel Everything seasoning * 1 small red onion, thinly sliced * 1/2 tablespoon of fried garlic @eastmarketandgoods * 1 tsp sesame seeds * 1 tsp green onions , finely chopped * flaky salt + black pepper miso dressing * 2 tbsp olive oil * 2 tbsp sesame oil * 1 tbsp soy sauce * 1 tsp white miso * 1 tbsp lemon juice * 1/2 tsp brown sugar Combine the ingredients for the miso dressing in a small bowl. Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a bowl, overlapping them slightly. Top with cucumber slices, sesame seeds, chives and red onion. Drizzle with the miso dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serve immediately!

Easy ceviche recipe

1 lb tuna
1/2 small diced red onion
2 lemons juiced
1 small diced jalapeno
1 small Roma tomato
Cilantro chopped
Olive oil drizzled
Salt , pepper and garlic to taste
Kumquat for garnish
1 Avocado small diced add in the end and fold very gently.

Mix everything and let it sit in the refrigerator up to 1 hour.

Limes contain citric acid (side note: limes also contain flavanoids which have antioxidants and anti-carcinogenic properties). The PH level of fresh lime juice is between 2 and 3 (Below 7 is acidic and above 7 is alkaline).

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Happy anniversary and many more to come 💙💙💙