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Chef Daniel Chong from Zen Culinary prepares flavorful dishes

Posted at 7:58 AM, Feb 06, 2017
and last updated 2017-02-06 12:50:32-05

Pineapple Fried Rice
Ingredients:
Cooked rice (White or brown rice). Preferably long grain.
2 eggs.
1 1/4 tbs. Thai seasoning soy sauce
1/2 cup Caramelized cubed pineapple
1/4 tsp. Curry powder
2 tbs. roasted cashews
1 1/2 tbs. golden raisins
1/4 cup cubed red + green bell peppers
1/2 cup cubed yellow onion.
1 tsp. chopped garlic.
10 large shrimp
1/2 tsp. sugar
1 tsp. cooked cubed carrot
2 tbs. coking oil
Garnish- chopped scallions, chopped cilantros.

Directions:
1). Heat the large wok, oil in pan over medium heat drop chopped garlic. Then pour in 2 eggs keep stir them until it's scrambled and firm. Then pour them into a bowl.
2). Clean pan, over hot heat. Drop 1 tbs. of oil. Drop 1/4 cup of onion give it couple stir then add on 1//2 cup of pineapple stir about 30 second the add on 10 large shrimps. Pour 1/2 tsp. sugar, 1/4 tsp. yellow curry powder, and 1/4 tbs. of seasoning sauce and keep stirring.
3). After stir for minute then drop 1 tbs. cashew nut, 1 tbs. of raisins, 1/4 cup of red and green bell peppers.
Stir about minutes more to make sure everything is cook, but bell peppers will still have little crispy. Option of adding on some chopped scallions and chopped cilantro after turned of the heat.
4). Place the rice in the bowl then garnish with the rest of the cashew nuts, pineapple and raisins.
1.    What is the secret to carving out the pineapple?
2.    What's the best tip for cooking the rice for fried rice?  Do you cook it all the way or leave a little time left in the cooking process for when you mix it all together?  

Lobster Tempura Sushi Roll
Ingredients:
6 oz. lobster tail
6 pcs crab sticks chopped
1 tbs. spicy mayo(2/3 mayo+1/3 sriracha)
1 tbs. eel sauce
1 tsp. chopped scallion
2  6" bamboo skewers
frying oil
tempura batter
panko
soy sauce
cooked rice
full size seaweed paper
roasted sesame seed
plastic wrap
bamboo mat
super sharp knife

Directions:
1. Lobster meat cut in 2
2. Skewer the meat then put into batter and panko
3. Deep fry the meat at 350F for about 4 minutes until inside gets fully cooked
4. Roll the riced seaweed paper with lobster tails in it
5. Put the spicy crab meat on top and cover it with plastic wrap
6. Using super sharp knife, cut the sushi roll into desired number of pieces then place them on a plate
7. Recommend serving them with a wasabi and ginger

Zen Culinary
15544 N. Pima Rd.
Scottsdale, AZ 85260
480-296-0030
www.zenculinary.com