Quay Po Cooks: orange

Showing posts with label orange. Show all posts

Monday, March 11, 2013

He is not just a chef

It seems that the stereotype for accomplished chefs are that they are dictators and control freaks in their kitchens, charmers with the customers, and stoically dedicated and private about their creative processes. So I decided to say up front that that is not what I saw in Chef Robert Danhi.

Chef Danhi is one of those people you feel instantly comfortable with. There is nothing about him that is pretentious, or aloof. On the contrary, he is a warm and personable man that you just like from the first. Yet, he is an accomplished writer, photographer, storyteller, and teacher, and chef extrardinaire. So I urge you to know more about him and his journey into Asian food, so check out his website.

So now you must be wondering where did I met this awesome chef, yes? I met him at the Sunkist Growers Event last Wednesday. He was doing a cooking demo using Sunkist oranges and lemons.

I grew up with Sunkist oranges and lemons because my mum is a loyal Sunkist customer so I know their products well.

Chef Danhi was working with two major types of oranges:

Navels and Cara Cara, but there are many more varieties. Incidentallly, did you know that the bigger the navel on a navel orange, the sweeter it will be! My mum told me that and it is confirmed by the Orange facts from Sunkist.
"Orange Facts:
There are two major types of oranges: Navels and Valencias,

but there are hundreds in varieties

The bigger the navel on a navel orange, the sweeter it will be!

Oranges will not over ripen when left on a tree

One 5 gallon container of water = One carton of oranges (40 lbs)"

… but what I did not know was anything about their Cara Cara oranges which are also known as power oranges. I didn't even know they existed.

So here is what I learned about them.

Cara Cara Facts:

Cara Cara oranges are available from January through April

Cara Cara oranges are grown in California’s San Joaquin Valley

The Cara Cara orange has a distinctive pinkish red interior with an exceptionally sweet flavor with a tangy cranberry-like zing

Cara Cara oranges have few to no seeds

Cara Cara oranges will stay fresh up to two weeks when refrigerated or up to 6 months frozen in an air tight container

Three medium sized Cara Cara oranges is equivalent in weight to a female guinea pig. I am not sure why this is important to know but maybe there is a Cara Cara Guinea Pig Stew? I hope not. LOL!

Cara Cara, also known as the Power Orange®, is an excellent source of Vitamins A and C, fiber, a good source of foliate and potassium, a natural source of lycopene

I am really glad I did not "take a rain check" on this invitation. If I had, I would have missed out on an awesome demo by Chef Robert Danhi and receiving a free copy of his award winning cookbook “Southeast Asian Flavors” (signed), as well as tasting the delicious food he cooked and free oranges and lemons to take home.

I am sure here is what you are waiting for. I loved it when I was told that I could share the recipes with you all.

This drink is so refreshing and tasty that I had three.

A simple to make but impressive and delicious appetizer.

UMAMI!!

We had fun with this because we assemble our own parfait
after Chef Danhi showed us how to do. This one is mine.
Are you proud of me? LOL!

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.