Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000051
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:30 Welcome, welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno 00:35 and, you know, I remember when I was a child, 00:37 my grandmother used to make these stuffed bell peppers, 00:42 they were so good, 00:44 and when she was making it, 00:47 the aroma of the stuffed bell peppers 00:50 baking in the oven would fill the room. 00:53 I just love them, and I wanted to repeat 00:57 that when I started eating a little more raw to my diet. 01:01 So today, I'm going to share with you 01:03 a stuffed red bell pepper recipe 01:07 that is yummy to your tummy. 01:09 So let's look at the recipe. 01:52 Okay, this is what we're gonna do. 01:55 We're gonna make, it's like the ground meat 01:59 that goes into the bell pepper, 02:01 so we're gonna do it with walnuts. 02:04 So these are walnuts that have been soaked, 02:08 and we're going to process them. 02:13 And I'm gonna add all our wonderful dry ingredients. 02:19 Our fennel and our salt... 02:26 and our Braggs. 02:30 And I am going to chop up this garlic real quick. 02:39 You can use a garlic press, 02:42 but I like to chop it up. 02:47 So we're going to process it really quickly. 02:59 Then I'm gonna add some spinach 03:04 and red onions. 03:06 Red onions make everything taste great. 03:30 So we have a mixture of our... 03:42 And the fennel seed makes it taste a little like sausage. 03:49 So after you have your mixture all mixed in and ready to go. 03:55 You want to take a couple of tablespoons of it 03:59 and put it in your bell pepper. 04:05 Now once you got it in your bell pepper, 04:07 you could either eat it like this 04:09 or you could dehydrate it until it's soft. 04:12 But, you know, my motto is, "Fresh is fabulous". 04:17 So I love to eat it just really fresh like this 04:21 without the dehydration. 04:24 So we want to do another one. 04:32 And I like to pack it a little firm 04:35 because after I do this... 04:40 I'm gonna cut them in half. 04:52 Serve them up. 04:55 And this is a great lunch... 05:01 or a snack. 05:04 You go with a simple quick 05:07 and easy recipe that anyone can do. 05:10 This has been Evita Tezeno, 05:13 again with a quick and easy recipe, 05:16 but tasteful and delicious, 05:19 remember to live life fresh. 05:30 Spring it up, spring it up, that's how we do it, 05:32 and especially when we go to Chinatown 05:34 or Asia or different places, 05:36 you always want to spring it up. 05:37 What am I talking about? 05:38 I'm talking about spring rolls, I'm talking about fried rice 05:42 and all of that good stuff. 05:43 Y'all know what I'm talking about. 05:45 So today, we're going to spring it up for you. 05:47 We have a fabulous, fabulous meal, 05:49 a lot of people by request, by request have been asking, 05:53 "Hey, we want to go a little international." 05:55 I know it's A Taste of Paradise, 05:56 but we want to take it on the other side. 05:58 And so we're going to do that, so I bought an expert, 06:00 our expert, one of my favorite chefs of all time. 06:03 You know him by his name, 06:05 because he always give you something better to what? 06:07 To chew on, his name is Chef Chew. 06:09 Chef, what's going on? 06:10 Hey, how you doing? How you doing? 06:12 All is well, yeah. I'm excited. 06:13 Well, Chef, look, man, 06:15 they're asking, they're asking for, 06:17 for Asia's specialties. 06:19 I think I got a name that can kind of get it with a chew, 06:21 you know, I guess everything. 06:23 Hey, watch it now, get those on the chew what? 06:24 You know what's funny? 06:25 One time, you know, I always got a have chef 06:28 hanging out and having a good time 06:30 and share the good news. 06:31 One time, well, you know, we have to fly among, you know, 06:33 this man is nothing cheap, cheap, man, 06:35 you gotta take care of him. 06:37 And I called the airline and I said, 06:38 "This ticket is for G.W. Chew." 06:41 And a lady said, "Excuse me?" 06:42 I said, "Yes, his name is Chew." 06:44 And I've told her, 06:46 "He's gonna give you something better to chew on." 06:48 And so, man, give us something better to chew on. 06:51 What do we have lined up here today, Chef? 06:53 Well, we have a really, really awesome entrée of meals. 06:56 We're gonna making a delicious Sweet and Sour Asian Sauce 06:59 which is gonna be really, really cool. 07:01 We also gonna be doing a Spring Roll, 07:02 which we're gonna spring it up. Spring it up. 07:04 And make it look really tasty, 07:05 and so we gonna be doing 07:07 a combination of different things. 07:08 And we're gonna start out 07:10 by actually making a delicious pineapple topping. 07:12 Okay. 07:13 On our previous show we made a peach topping 07:15 that we used for gluten free peach wrap, 07:17 if you remember that? 07:18 Right, right, right. 07:20 And this gonna be a similar recipe, 07:21 we gonna use this pineapple topping as a base 07:23 for our sweet and sour sauce. 07:25 This, this, this is chewable, this is chewable. 07:27 Yeah, there you go, exactly. 07:28 You have the name for the Asian, you know. 07:30 I gotta name, I gotta name. 07:31 A matter of fact, Chef, if you don't mind, 07:33 I know we gotta get cooking here. 07:34 Give us a quick idea, 07:35 where doe the name Chew come from? 07:37 You know when you think of chew, 07:38 you think of somebody got a little different. 07:39 Right, right, right. 07:41 Where does the name Chew come from? 07:42 Well, actually I was adopted believe it or not. 07:43 So that's kind of pretty cool thing for me, 07:45 so I came into a family that had this name Chew. 07:49 So it actually I was from Maryland, 07:50 it was a name that came from that area 07:52 in the Maryland area. 07:53 So it wasn't from China, 07:55 I don't think it was from China but, you know... 07:57 I'm sure you may get it all the time, like I tell people, 08:00 don't give your kids the name Nyse, 08:02 they will suffer for the rest of their life. 08:03 But we have Chew... 08:05 Exactly. 08:06 And God has blessed you here 08:07 with opportunity to be a chef as far. 08:09 Exactly. 08:10 So give us something to chew on. 08:11 We gonna go through one of the first, 08:13 what you said a pineapple topping. 08:14 A pineapple topping, exactly. 08:15 And I'm assuming for the spring roll, right? 08:17 Or something like that, 08:18 so let's look at our first recipe, 08:20 Spring It Up!! 08:21 Pineapple Topping it up, all right. 08:22 And all you need is: 08:38 Yeah, I know when we are talking about salt, 08:40 we're talking about sea salt, of course. 08:42 So we have those items, we have the cane juice crystal. 08:45 What we gonna do, how we get started? 08:46 We gonna start by putting the pineapples, 08:48 three cups of the pineapples 08:49 right inside of our sauce pan here. 08:50 Okay. 08:52 And we're gonna go ahead and actually 08:53 add the delicious evaporated cane juice crystals right, 08:57 so we're gonna bring that to a boil. 08:59 And that's simply our first steps 09:01 that we're gonna be doing. 09:02 And so we gonna like, you gonna add that white sugar 09:04 and mixing it already to the simplest. 09:06 This is gonna be flavorful, flavorful. 09:08 Nyse, so this based for our sweet and sour sauce. 09:10 This is gonna how we start the process of everything. 09:12 Okay, excellent, excellent, this is powerful, powerful, 09:15 how you have that there... 09:17 Exactly. 09:18 Is gonna add that sweet little flavor. 09:19 Now, you know, I'm not one for sweets, 09:21 you know, me I like mines either one or the other. 09:24 So, you know, if I have chef with me, 09:27 making something sweet and flavorful, 09:29 you know it has to be good. 09:31 I'm the one, I keep the two apart, 09:33 you know, Thanksgiving, you have that sweet potatoes. 09:34 Right, right, right. 09:36 And all those other things, no way. 09:37 Sweet potatoes is probably my dessert, 09:38 I can't have the sweet and a savior at once. 09:41 So, hey, you know, 09:43 you're going to become a believer, 09:44 when you taste this thing, 09:45 this is dangerously tasty for you. 09:47 So we have that going, you say, 09:49 you're gonna bring that to a boil. 09:50 Bring it to a boil, and we have 09:52 our next three ingredients are cornstarch, 09:53 and we have some water, and also our sea salt. 09:57 I'm just gonna go ahead and get it prepared, 09:59 but we're gonna just go ahead and just stir that up. 10:02 Okay. 10:03 So we gonna spring it up, we gonna stir it up. 10:05 That's it, man. Then we gonna eat it up. 10:06 Eat it up. 10:08 Or I like to say, chew it up. Chew it up. 10:09 There you go, there you go. 10:11 So we're gonna chew up on this thing here. 10:12 We have the cornstarch a little bit. 10:14 And let me just let that up... 10:15 We can let, this one will probably 10:17 take a little bit of time, so while we're doing that, 10:18 we're gonna go ahead 10:19 and get our spring roll ingredients salt tang we can. 10:21 Oh, okay, so that's like, 10:23 'cause we're gonna make a spring roll. 10:24 Now this is, this is, this is, this is different here. 10:27 I hope you all are ready for this because many times 10:32 when you get the spring rolls and stuff, 10:33 it's just like spring roll that's already made. 10:36 But we're actually gonna make it, 10:38 that's why we're gonna spring it up for you. 10:39 Spring it up. 10:40 So I hope, now, don't put down your papers, 10:42 I know y'all ready to try some of this but you have... 10:44 we gotta make a spring roll first. 10:46 And this is no prepared, prepared, 10:48 you know what I mean stuff, 10:49 we're gonna prepare it right now. 10:51 Right from scratch, exactly. 10:52 So here it is, we're spring it up 10:53 and all you need is: 11:29 Man, we are definitely springing this up. 11:31 We literally gonna do this from scratch here. 11:34 Exactly. This, this is the next level. 11:36 All right, so, so, so we, we take these items 11:39 and, and what are we gonna do with these items here? 11:41 Well, we're gonna simply saute the ingredients 11:43 that we just spoke about, 11:44 we're gonna go and put in our saute pan 11:46 with our green cabbage. 11:47 We're sautéing it up. We're sautéing it up. 11:49 All right. 11:51 Spring it up, sautéing it up. Got some pimentos. 11:53 Rolling it up and eating and chewing it up. 11:55 Chewing it up, and that's the best part about it. 11:56 So you have the pimentos. 11:58 You all know pimentos is red bell peppers there 12:00 so if you don't have that, 12:02 you can use some red bell pepper, 12:03 one of the highest sources of vitamin C then... 12:06 Oh, man this is, my brother I feel like 12:10 I'm in a Asian restaurant right now. 12:13 There you go. There you go. 12:14 With Chef Chew, with Chef Chew of course. 12:16 So we're gonna get those items together as you said, 12:20 that's gonna saute a little bit, 12:22 and this is crucial now 12:23 because if you notice look at the variety, 12:26 the variety of colors and flavors. 12:29 Now, Chef, we were talking a little bit 12:32 and you told me that there is a formula. 12:35 There you go. I think y'all need to get this. 12:37 There is a formula to making delicious food. 12:42 And it's the chef's, your special formula. 12:45 Special formula, man. 12:46 Now, Chef, is this in your book? 12:48 Soon it will be. 12:49 Oh, man so matter of fact... 12:50 We're gonna get it right here today. 12:52 No, no, no. 12:53 We can't share it with you all 12:54 because sometimes you start sharing stuff 12:56 that hasn't been published yet, 12:57 people try to take it and make it their own. 12:59 So, all right, all right, so we're gonna share it, 13:02 he said, he said so, if it was me 13:03 I would probably keep it a secret till I publish it, 13:06 it's the FE formula. FE formula. Exactly. 13:08 FFE formula. 13:10 Now, Chef, explain a little bit, 13:11 what is the first F for? 13:12 The first F is our Flavor. Okay. 13:14 And again this is the FE formula is a way 13:18 to give people who may not eat the healthiest 13:20 to get them to transition to a healthy diet so. 13:22 So you have the flavor. 13:23 The flavor, you got to have a good flavor. 13:24 The food doesn't taste good, I mean, 13:26 people not gonna really want to transition eating healthy 13:28 if you're following where I'm coming from. 13:29 Hey, so that's flavor, F is... the second F is... 13:31 Familiarity. 13:33 Familiarity, we can explain this a little bit. 13:34 E is for Encouragement. The other E is for Education. 13:38 So, Chef, talk to me now. 13:39 We have flavor... Exactly. 13:41 Now, now this is the formula 13:42 not only for tasty food as you said, 13:44 this is the formula to get people, 13:47 to encourage people to come over 13:49 and try something better. 13:50 Exactly. Get a Taste of Paradise. 13:52 Exactly. So flavor is the first one. 13:53 First ingredient. Second is? 13:55 Familiarity. Familiarity. 13:56 Doesn't look like, you can't have a texture 13:57 that's totally this, you know, 13:59 like you're eating like something that 14:00 you've never heard of. 14:02 It has to be something you're familiar with. 14:03 You know, it hasn't look like something 14:04 that you're also familiar with this world. 14:06 Yeah, this is why you can't have a, you know, 14:08 you used to a burger, 14:09 you don't want to give it to somebody much, you know... 14:12 Exactly, a cardboard. 14:13 Or cardboard, so you have to mix it up there 14:17 and then the other one is? 14:18 Encouragement. 14:20 Encouragement, you got to encourage people... 14:21 You got to encourage people, exactly. 14:22 To try these things there. 14:24 And the last thing 14:25 what we're doing right here is education. 14:26 Education. 14:28 Got to teach, you know, each one teach one, man. 14:29 This is valuable. 14:30 So this is all about, 14:32 so everything has pretty much come really well. 14:33 The pineapple topping is boiling right now. 14:35 We have a... 14:36 right now we probably should go ahead and add our, 14:39 the cornstarch to bring this is to thicken it up. 14:41 So that's gonna thicken it up there. 14:43 Exactly. All right. 14:44 Man, I am encouraged, man, Chef, 14:46 you're making a mess but we're in a kitchen. 14:47 Yeah, I know. 14:48 This is a chef here, I just hope I have to come up 14:50 and clean up behind you here. 14:52 But the food is good. So I'm encouraged already. 14:54 So now I'm about to make the move 14:56 I call it the sucking it up all that juice 14:59 and it's about to get really nice 15:00 and thick for us. 15:01 Is the... There you got it. 15:03 So that's the power move. There you go. 15:05 That's the power move, man. 15:06 That chef's got a chef power move, 15:08 so he already encouraged us. 15:09 Exactly, exactly. Now he's educating us. 15:10 Y'all know what that is? 15:12 That's when you're eating it up, 15:13 the food tastes good, 15:14 everybody is enjoying themselves. 15:16 Man, this is... There you go. 15:18 So now it's pretty much coming through, 15:19 as you can see it's come down, 15:20 it's a nice good thickness for us right now. 15:22 Okay, okay. 15:24 You know, so it's looking pretty good. 15:25 And that's pretty much the pineapple base topping 15:26 that we have right there. 15:28 That's the pineapple base topping. 15:30 We sauteed the stuff that goes into the spring roll. 15:34 Because we're springing it up here. 15:39 And so what else, what's the next step? 15:42 How long did we let that cook for? 15:44 About 5 to 7 minutes for it. 15:46 Okay, so till it's nice and tender something like that. 15:48 Exactly, exactly. 15:49 'Cause we're gonna wrap that thing up. 15:51 Exactly, we're gonna spring it up. 15:52 Exactly, exactly. Very nice, very nice. 15:54 Now people, this is serious business, 15:57 this is the power way I started to step a little bit, 15:59 because, you know, I already told you, 16:01 I'm not into this sweet, this sour, 16:03 I'm into savory or sweet. 16:05 None of the, you know, hot or cold, you know, 16:07 not that middle stuff. 16:08 Little bit more, man. 16:10 You're gonna find us a nice balance 16:12 between with the sweet and sour sauce. 16:16 That we're gonna spring it up with. 16:17 So here it is, get this down. 16:19 I couldn't believe it myself. Now I'm a believer. 16:22 Spring it up!! Sweet N Sour Sauce. 16:24 All you need is: 16:49 You made it that easy, that easy, 16:51 just a couple of ingredients, 16:52 this is the sweet and sour stuff 16:53 that everybody is going crazy over 16:55 and I'll stay away from, 16:56 but now I think I'm, I'm ready, I'm ready to step out there. 17:01 I'm in the true restaurant now. There you go, man. 17:03 I gave you something to chew on. 17:05 All right, we want spray, go and spray down this pan, 17:07 and get the pan hot. 17:08 A few of these ingredient we gonna have to saute, 17:11 we have some delicious garlic here, 17:13 we have some delicious onions. 17:15 Garlic and onions. 17:16 We got some yellow peppers, you can use red peppers 17:18 if you want or orange peppers, it doesn't matter. 17:20 You got those pimentos right there. 17:21 There's some pimentos as well. Man, we're sauteing that up. 17:23 Exactly, we're gonna add some sea salt, 17:25 one teaspoon of sea salt right into it. 17:27 We're gonna ahead and mix it up just a little bit. 17:28 Okay. 17:30 And we're going to get this sauteing. 17:32 Now while this is sauteing, at the very end 17:33 we're gonna mix it with the pineapple topping 17:35 that we made earlier. 17:36 So right now, after I get this sauteing, 17:38 we're gonna go ahead and make the spring wraps, 17:40 the spring rolls. 17:41 Excellent, excellent. 17:42 So we're gonna actually add the pineapple items 17:45 that you made here. 17:47 That's what gives it that free flavor 17:49 but you also get some honey and... 17:50 But we've got some other stuff we're gonna be adding, 17:52 so we've got some lemon juice, 17:53 some honey, and also sesame oil, 17:55 which is going to give that nice Asian and flavor 17:57 and all that good stuff 17:59 and so we're going to see that in the second here. 18:00 We are in the true restaurant, 18:02 giving you something to better to chew on, man. 18:04 That's right. 18:05 Man, this is actually, 18:07 I'll tell you this would be the first time 18:09 I've eaten a lot of spring rolls. 18:10 Right. But I've never made one. 18:12 Okay. Never made one. 18:13 I'm just going to keep it real here. 18:15 All right, all right. But I know how to chew them. 18:16 Okay, okay. 18:17 We're about to go ahead and make our spring rolls. 18:20 So we have some wraps here. 18:22 Yeah, have some. 18:23 Some delicious spring roll wraps 18:26 that we have here. 18:27 So we're gonna learn how to actually 18:29 make a spring roll, 18:31 it's pretty simple. 18:32 And what we're gonna do is take a little dollop here 18:35 as they say, put it right here in this... 18:38 on this corner here. 18:39 So this is basically the filling of the spring roll. 18:42 Exactly the filling, we made the filling 18:43 from the cabbage to carrot, 18:44 the pimentos and onions earlier. 18:46 So we're gonna go ahead and put it right there. 18:48 All right. 18:49 Now we have as a diagonal we're gonna ahead 18:51 and just tuck this in. 18:53 Go ahead and just roll it just like that. 18:55 You sure it's not fajita or something? 18:57 Not fajita, man. All right. 18:58 Gonna fold those corners in like that. 19:00 Now we have 19:02 a simple spring roll, ready to go. 19:04 What? Nah, nah, nah, I got to see that again. 19:06 All right. 19:07 Do we put them on this tray here? 19:09 Yeah, we definitely gonna put them on the tray 19:10 and I always like to say, we don't fry, we bake. 19:12 You know, so we don't actually, 19:13 we're not gonna fry them normally. 19:15 Our spring rolls are normally fried in oil 19:16 and, you know, so that's, 19:18 we're gonna do a little different method here. 19:19 Today we're gonna put this right in oven. 19:20 You want to put it about 400 degrees 19:23 and now you'll bake it about 15-20 minutes 19:24 until they get nice and brown. 19:26 Yeah, because that's the thing you see now with oils in, 19:29 I'll let you make another one here. 19:30 'Cause I've got to watch you, 19:32 I got to watch how you're doing. 19:33 With spring rolls a lot of times 19:34 like I like spring rolls, 19:36 but the only thing, the only thing 19:37 I can't get down with is when they start frying it... 19:40 Exactly, exactly. 19:42 My friends hate going out to the restaurant with me, 19:44 when I get the veggie spring rolls, 19:45 I grab like two pieces 19:47 to four pieces of like napkin and stuff 19:49 and they put it on my thing 19:51 and I'm just squeezing out the oil. 19:52 I'm like, I'll literally have a phobia for oil. 19:54 Exactly. Right, right, right. 19:56 So I was, you know, I was interested 19:57 but I didn't want to see the frying process. 19:59 So now I can enjoy these 20:01 without the whole squeezing out exactly, 20:03 and they always tell me I put it on the show so, 20:06 but I'm not trying to, 20:07 I just don't like the fried oil, 20:09 so or being fried in oil so. 20:11 There you go. Here we go. 20:12 So like just a dollop of it. 20:14 No, I'm gonna say about a quarter cup 20:15 will be sufficient... 20:17 Okay. 20:18 You know for the filling, it's a little bit more. 20:20 Man, that's smelling good, 20:21 you got the other stuff sauteing over there. 20:23 And they just wrap it up, spring it up. 20:25 Spring it up. Wrap up the spring up roll. 20:27 That's right, I'm looking forward to chew it up, 20:28 as I'd like to say. 20:30 So we're gonna go ahead and like I said, 20:31 roll it once we get it here, we're gonna fold those ends in, 20:34 pretty simple and I'm just going... 20:36 that's about it. 20:37 And this is a power move, I got another power move 20:39 we're gonna do next. 20:40 A power move? A power move. 20:41 We gotta power move here. 20:43 Brother, you already did like five power moves already. 20:44 Hey, man, it makes the fun, it makes the job more fun. 20:46 So we got something, here we have a soy sauce 20:47 that we just call Braggs liquid amnions. 20:48 So you got the Braggs, all right. 20:50 We're gonna go ahead and spray that. 20:51 On top? On top. 20:53 Just a little, extra little flavor. 20:54 So not in the filling or anything like that, 20:56 you do it on the top. 20:57 Now, why on the top? 20:58 Well it gives a nice that Asian taste, you know, that, 21:01 Asian loves soy sauce, 21:02 so we've got something better here, 21:04 you know, without the fermentation 21:05 we have the Braggs. 21:07 Lastly, we're gonna add a little bit of olive oil 21:09 that we actually have and we're gonna go ahead 21:11 and spread now. 21:12 Go ahead and spread now. 21:14 And that's going to be for, again we're not frying, 21:16 we want a little bit of olive oil on the outside 21:18 so it gives the crispiness on the actual skin. 21:20 So we're gonna ahead and do a little spray, 21:21 that's about it, 21:23 you know, so we're gonna go ahead 21:24 and put that inside of the oven and... 21:26 I'll take care of it. All right, all right. 21:27 And then, what we're going to work in here? 21:29 Right here again we have going to, 21:31 this is pretty much ready at this point. 21:34 It's pretty much sauteed, nice and good, 21:36 and we're gonna go ahead now and actually use this to... 21:40 sweet and sour base, sorry, not for sweet and sour sauce, 21:43 we're gonna for our sweet and sour sauce. 21:45 So now let me skip by you here little bit. 21:46 All right. All right. 21:48 I'll put that back over there, so now this, 21:50 you see I get stopped right here 21:51 and I'll be fine, I'll be fine with the savory, 21:54 but now you're gonna 21:55 put the rest of the sweet items in there. 21:57 Exactly, exactly. 21:58 Into the blender, is that correct? 22:00 Into the blender, exactly. What? 22:01 So we got our ingredients, 22:02 remember we made a pineapple top 22:04 and we have about three cups of pineapple topping. 22:05 We gonna go ahead and put that inside of here. 22:07 Put that right inside it like that. 22:09 We have our lemon juice 22:11 obviously for our sour, you know. 22:14 That's what the whole sour thing comes from? 22:15 That's where the sour comes from. 22:17 Now do they normally do vinegar? 22:18 A lot of times they do with vinegar, 22:19 vinegar you'll find in lot of the recipes, 22:21 sometimes they also can use pineapple juice 22:23 as another alternatives to lemon if you wanted to. 22:25 Here's another acid and so forth. 22:27 Yeah, that kind of tanginess. Here we have our honey. 22:31 And honey it not only does it add a little bit of sweetness 22:34 but it also gives that nice texture 22:36 that we're looking for, 22:37 you know, so I love the honey, honey is so critical. 22:40 And what happens when you add, 22:41 we're gonna next we have adding our sesame oil 22:44 and sesame oil has a little bit of bitter, 22:46 bitter flavor to it. 22:47 So the honey kind of helps to reduce the bitterness now. 22:50 So you got this like war going on. 22:52 Yes, it's a war going on, exactly. 22:53 You got the sweet coming in here, 22:55 the savory coming there, then the sour coming there. 22:58 Exactly, exactly. 22:59 Man, this thing is serious, man. 23:01 Yes, it's pretty serious. 23:02 So we're gonna simply lastly add this, 23:05 this mixture right here of the onions and the pimentos 23:08 and yellow peppers and all that good stuff 23:11 right inside of here. 23:12 And we're gonna blend this up. 23:14 And, man, we got a delicious I'm talking about delicious 23:17 right from Chef Chew's own kitchen. 23:20 Just gotta make sure this thing is ready to roll. 23:22 That's it. 23:23 So now the battle's gonna take place. 23:26 Actually the war will be over 23:28 'cause now they will become one. 23:29 Exactly. That's it, man. The three shall become one. 23:32 So we're gonna go ahead and put this on 23:33 and gonna blend this about a 30 seconds to a minute. 23:47 All right. 23:50 Looking pretty good. 23:53 No way, no way. 23:56 So this right here. 23:58 Watch this, this is our sweet and sour sauce? 23:59 Sweet and sour sauce, man. 24:01 This is the stuff that always comes in those little packets. 24:03 Exactly. Can you guys see that? 24:06 Look at that, this is a sweet. 24:07 Y'all know what I'm talking about those little packets 24:09 when you go to the Asian, you know, 24:11 the Chinese restaurant 24:14 and they give you this little packet, this is it. 24:16 That's it, that's it. 24:17 This is the stuff we just dip in to 24:20 or if you get those little packet 24:21 and you'll be squeezing it 24:23 I always give those to my friends. 24:25 But that's sweet and sour sauce. 24:26 It's simple, very simple. 24:28 So we got our finished product here, 24:29 we're gonna go ahead and bring out our delicious 24:31 bake spring rolls. 24:32 So these have been baked, you've already prepped it man, 24:34 that looks nice. 24:35 Exactly, exactly. 24:37 This is the real deal right there. 24:38 Yeah, really nice. Wow! 24:40 We're gonna take this right 24:41 beside this sweet and sour sauce here 24:42 and I'm gonna tell you man, this is a meal for king, man. 24:45 Take it back to China, man, you know. 24:47 Oh, my. 24:48 So you mean, I don't have to spend all that money 24:50 on that trip overseas. 24:51 I can get, I can get my Asian delight right here. 24:54 Exactly. Exactly. Now this hasn't been fried. 24:57 You know what exactly what's in the filling. 24:59 'Cause you know sometime 25:00 they put like some many different ingredients, 25:01 I'm like what is in this 25:03 and sometimes they get upset with me, 25:04 I'm like, "What did you put?" you know when they say, veggie. 25:07 Sometimes I'm seeing little pink links and stuff 25:09 and I'm like, I don't know what veggie looks like that, 25:11 we probably gonna find out they added meat to it 25:14 and so now I know exactly what went in. 25:17 I don't have to worry about the frying process. 25:19 Now we did the sauce as well, the sweet and sour sauce. 25:22 And it's from really, really decent ingredients. 25:24 Exactly. 25:25 And I'm sure when we look at the regular 25:26 sweet and sour sauce, 25:28 it's probably sugar or they probably has sugar 25:30 or couple of other items. 25:31 Exactly, you have, a lot of times 25:33 you have half fructose corn syrup, 25:34 you know which is obviously not a good sugar 25:36 and that kind of thing. 25:37 But you normally have your vinegar 25:39 inside of it as well, 25:40 so we're kind of replacing 25:41 against a lot of these natural ingredients, 25:43 and sometimes you have preservatives also 25:44 that add into the sauces, you know, 25:46 to give them more shelf life 25:47 so again you make an everything from scratch, you know, 25:49 what's in it, you know, and it's really, really tasty 25:51 so you can't beat it. 25:53 And that's one of the things 25:54 'cause I was just in Asia not so long ago and it's like 25:57 or in different parts the MSG is in a lot of things. 26:00 It's true exactly, exactly. 26:01 And if you ever notice like here in the surrounding areas 26:03 when you go to like Asian restaurants, 26:04 they be like "No MSG" 26:06 but MSG as you know Monosodium glutamate 26:08 makes things taste really good. 26:10 It likes steps to a next level 26:12 but they also show it from studies 26:13 and research that is causing all the problems. 26:15 The funniest thing or not funny, I don't know, 26:17 a lot of people now look for MSG 26:19 because MSG is a flavor enhancer, right? 26:21 Exactly, exactly. 26:22 So they look for it, so they grab it 26:23 when they go shopping. 26:25 Aww, this doesn't have MSG, this does have MSG 26:26 but what sometimes it happens now, 26:29 they actually spell out the whole name. 26:31 So it may not say MSG... 26:33 Monosodium glutamate. 26:35 Monosodium glutamate. Exactly. 26:36 So but it's funny how our eyes only look for one thing 26:39 but is actually still there. 26:40 So now you don't have to worry about the MSG. 26:43 What is that MSG here today? Exactly. 26:44 We added some sodium, you know what I mean. 26:46 Some salt, we added some simple things 26:49 some garlic and onions and we took the flavors. 26:52 What was the formula again? The FE formula. 26:55 And it's also the flavor, we have familiarity, 26:58 we have the encouragement. 27:00 So again, we got to encourage people to eat it, 27:02 like how I would say MSG, mama say's it's good. 27:05 Watch it now. Mama says it's good, you know. 27:07 That's a good one. 27:08 Yeah, we didn't like MSG, but my mama says it's good. 27:12 Exactly. 27:13 So, wow, you have, you given us the flavor, 27:17 encourage, and I've been encouraged, 27:18 I've been educated on how to do this. 27:20 This is like so simple and easy. 27:22 I think anybody can knock this out. 27:23 I was always afraid of spring rolls 27:25 to be honest with you 27:26 because I just thought it was, you know, deleterious process. 27:29 There's so much going on, like, I gotta do this, 27:32 I gotta do that and actually I saw this early 27:34 I was like man, three sautes, 27:36 I'm like this is too much cooking. 27:37 Actually the reason why I was little... 27:38 'Cause I don't like dishes 27:40 so I like to do everything in one thing. 27:41 So, man, is that simple to put it all together. 27:44 It's that simple. 27:45 And you now have your spring it up... 27:47 Spring it up. Spring it up spring rolls. 27:49 This is amazing and I know you all will truly enjoy. 27:52 These are for me. 27:54 You gonna have to make your own. 27:55 Go ahead, try. 27:56 Get A Taste of Paradise and spring it up 27:58 with some spring rolls. |
Revised 2017-04-06