Have you ever wondered
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exactly how to
prepare healthy food
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that actually tastes good?
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Well, stay tuned
while Evita Tezeno
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and yours truly Nyse Collins
show you just how to do it
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and give you something
better, A Taste of Paradise.
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Welcome, welcome to
A Taste of Paradise.
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My name is Evita Tezeno
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and, you know, I
remember when I was a child,
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my grandmother used to
make these stuffed bell peppers,
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they were so good,
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and when she was making it,
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the aroma of the
stuffed bell peppers
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baking in the oven
would fill the room.
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I just love them,
and I wanted to repeat
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that when I started eating
a little more raw to my diet.
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So today, I'm
going to share with you
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a stuffed red bell pepper recipe
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that is yummy to your tummy.
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So let's look at the recipe.
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Okay, this is
what we're gonna do.
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We're gonna make,
it's like the ground meat
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that goes into the bell pepper,
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so we're gonna
do it with walnuts.
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So these are walnuts
that have been soaked,
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and we're going to process them.
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And I'm gonna add all our
wonderful dry ingredients.
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Our fennel and our salt...
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and our Braggs.
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And I am going to chop
up this garlic real quick.
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You can use a garlic press,
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but I like to chop it up.
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So we're going to
process it really quickly.
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Then I'm gonna add some spinach
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and red onions.
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Red onions make
everything taste great.
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So we have a mixture of our...
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And the fennel seed makes
it taste a little like sausage.
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So after you have your mixture
all mixed in and ready to go.
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You want to take a
couple of tablespoons of it
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and put it in your bell pepper.
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Now once you got it
in your bell pepper,
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you could
either eat it like this
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or you could
dehydrate it until it's soft.
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But, you know, my motto
is, "Fresh is fabulous".
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So I love to eat it
just really fresh like this
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without the dehydration.
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So we want to do another one.
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And I like to
pack it a little firm
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because after I do this...
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I'm gonna cut them in half.
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Serve them up.
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And this is a great lunch...
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or a snack.
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You go with a simple quick
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and easy recipe
that anyone can do.
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This has been Evita Tezeno,
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again with a
quick and easy recipe,
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but tasteful and delicious,
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remember to live life fresh.
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Spring it up, spring it
up, that's how we do it,
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and especially
when we go to Chinatown
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or Asia or different places,
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you always want to spring it up.
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What am I talking about?
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I'm talking about spring rolls,
I'm talking about fried rice
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and all of that good stuff.
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Y'all know what
I'm talking about.
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So today, we're going
to spring it up for you.
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We have a
fabulous, fabulous meal,
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a lot of people by request,
by request have been asking,
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"Hey, we want to go a
little international."
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I know it's A Taste of Paradise,
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but we want to take
it on the other side.
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And so we're going to do
that, so I bought an expert,
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our expert, one of my
favorite chefs of all time.
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You know him by his name,
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because he always give
you something better to what?
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To chew on, his
name is Chef Chew.
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Chef, what's going on?
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Hey, how you
doing? How you doing?
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All is well, yeah. I'm excited.
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Well, Chef, look, man,
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they're asking,
they're asking for,
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for Asia's specialties.
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I think I got a name that
can kind of get it with a chew,
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you know, I guess everything.
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Hey, watch it now, get
those on the chew what?
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You know what's funny?
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One time, you know, I
always got a have chef
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hanging out and
having a good time
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and share the good news.
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One time, well, you know,
we have to fly among, you know,
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this man is
nothing cheap, cheap, man,
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you gotta take care of him.
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And I called the
airline and I said,
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"This ticket is for G.W. Chew."
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And a lady said, "Excuse me?"
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I said, "Yes, his name is Chew."
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And I've told her,
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"He's gonna give you
something better to chew on."
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And so, man, give us
something better to chew on.
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What do we have
lined up here today, Chef?
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Well, we have a really,
really awesome entrée of meals.
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We're gonna making a delicious
Sweet and Sour Asian Sauce
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which is gonna be
really, really cool.
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We also gonna be
doing a Spring Roll,
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which we're gonna
spring it up. Spring it up.
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And make it look really tasty,
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and so we gonna be doing
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a combination of
different things.
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And we're gonna start out
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by actually making a
delicious pineapple topping.
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Okay.
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On our previous show
we made a peach topping
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that we used for
gluten free peach wrap,
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if you remember that?
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Right, right, right.
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And this gonna
be a similar recipe,
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we gonna use this
pineapple topping as a base
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for our sweet and sour sauce.
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This, this, this is
chewable, this is chewable.
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Yeah, there you go, exactly.
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You have the name
for the Asian, you know.
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I gotta name, I gotta name.
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A matter of fact,
Chef, if you don't mind,
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I know we gotta
get cooking here.
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Give us a quick idea,
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where doe the
name Chew come from?
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You know when you think of chew,
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you think of somebody
got a little different.
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Right, right, right.
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Where does the
name Chew come from?
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Well, actually I was
adopted believe it or not.
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So that's kind of
pretty cool thing for me,
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so I came into a family
that had this name Chew.
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So it actually I
was from Maryland,
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it was a name that
came from that area
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in the Maryland area.
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So it wasn't from China,
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I don't think it was
from China but, you know...
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I'm sure you may get it all
the time, like I tell people,
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don't give your
kids the name Nyse,
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they will suffer for
the rest of their life.
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But we have Chew...
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Exactly.
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And God has blessed you here
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with opportunity
to be a chef as far.
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Exactly.
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So give us something to chew on.
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We gonna go
through one of the first,
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what you said a
pineapple topping.
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A pineapple topping, exactly.
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And I'm assuming for
the spring roll, right?
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Or something like that,
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so let's look at
our first recipe,
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Spring It Up!!
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Pineapple
Topping it up, all right.
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And all you need is:
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Yeah, I know when we
are talking about salt,
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we're talking about
sea salt, of course.
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So we have those items, we
have the cane juice crystal.
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What we gonna do,
how we get started?
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We gonna start by
putting the pineapples,
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three cups of the pineapples
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right inside of
our sauce pan here.
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Okay.
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And we're gonna
go ahead and actually
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add the delicious evaporated
cane juice crystals right,
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so we're gonna
bring that to a boil.
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And that's
simply our first steps
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that we're gonna be doing.
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And so we gonna like, you
gonna add that white sugar
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and mixing it
already to the simplest.
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This is gonna be
flavorful, flavorful.
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Nyse, so this based for
our sweet and sour sauce.
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This is gonna how we
start the process of everything.
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Okay, excellent, excellent,
this is powerful, powerful,
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how you have that there...
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Exactly.
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Is gonna add that
sweet little flavor.
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Now, you know, I'm
not one for sweets,
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you know, me I like
mines either one or the other.
00:09:21.39\00:09:24.23
So, you know, if
I have chef with me,
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making something
sweet and flavorful,
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you know it has to be good.
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I'm the one, I
keep the two apart,
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you know, Thanksgiving,
you have that sweet potatoes.
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Right, right, right.
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And all those
other things, no way.
00:09:36.17\00:09:37.51
Sweet potatoes is
probably my dessert,
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I can't have the
sweet and a savior at once.
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So, hey, you know,
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you're going to
become a believer,
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when you taste this thing,
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this is
dangerously tasty for you.
00:09:45.95\00:09:47.92
So we have that going, you say,
00:09:47.95\00:09:49.28
you're gonna
bring that to a boil.
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Bring it to a boil, and we have
00:09:50.69\00:09:52.02
our next three
ingredients are cornstarch,
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and we have some
water, and also our sea salt.
00:09:53.82\00:09:57.89
I'm just gonna go
ahead and get it prepared,
00:09:57.93\00:09:59.26
but we're gonna just go
ahead and just stir that up.
00:09:59.29\00:10:02.23
Okay.
00:10:02.26\00:10:03.60
So we gonna spring it
up, we gonna stir it up.
00:10:03.63\00:10:05.43
That's it, man.
Then we gonna eat it up.
00:10:05.47\00:10:06.87
Eat it up.
00:10:06.90\00:10:08.24
Or I like to say,
chew it up. Chew it up.
00:10:08.27\00:10:09.60
There you go, there you go.
00:10:09.64\00:10:10.97
So we're gonna chew
up on this thing here.
00:10:11.01\00:10:12.71
We have the
cornstarch a little bit.
00:10:12.74\00:10:14.38
And let me just let that up...
00:10:14.41\00:10:15.74
We can let, this
one will probably
00:10:15.78\00:10:17.11
take a little bit of
time, so while we're doing that,
00:10:17.15\00:10:18.48
we're gonna go ahead
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and get our spring roll
ingredients salt tang we can.
00:10:19.88\00:10:21.68
Oh, okay, so that's like,
00:10:21.72\00:10:23.18
'cause we're gonna
make a spring roll.
00:10:23.22\00:10:24.55
Now this is, this is, this
is, this is different here.
00:10:24.59\00:10:27.92
I hope you all are ready
for this because many times
00:10:27.96\00:10:32.16
when you get the
spring rolls and stuff,
00:10:32.19\00:10:33.60
it's just like spring
roll that's already made.
00:10:33.63\00:10:35.96
But we're
actually gonna make it,
00:10:36.00\00:10:38.13
that's why we're
gonna spring it up for you.
00:10:38.17\00:10:39.50
Spring it up.
00:10:39.53\00:10:40.87
So I hope, now,
don't put down your papers,
00:10:40.90\00:10:42.30
I know y'all ready to try
some of this but you have...
00:10:42.34\00:10:44.71
we gotta make a
spring roll first.
00:10:44.74\00:10:46.07
And this is no
prepared, prepared,
00:10:46.11\00:10:48.34
you know what I mean stuff,
00:10:48.38\00:10:49.71
we're gonna
prepare it right now.
00:10:49.74\00:10:51.08
Right from scratch, exactly.
00:10:51.11\00:10:52.45
So here it is,
we're spring it up
00:10:52.48\00:10:53.82
and all you need is:
00:10:53.85\00:10:55.18
Man, we are
definitely springing this up.
00:11:29.25\00:11:31.79
We literally gonna do
this from scratch here.
00:11:31.82\00:11:34.32
Exactly. This,
this is the next level.
00:11:34.36\00:11:36.39
All right, so, so, so
we, we take these items
00:11:36.42\00:11:39.83
and, and what are we
gonna do with these items here?
00:11:39.86\00:11:41.20
Well, we're gonna
simply saute the ingredients
00:11:41.23\00:11:43.50
that we just spoke about,
00:11:43.53\00:11:44.87
we're gonna go and
put in our saute pan
00:11:44.90\00:11:46.30
with our green cabbage.
00:11:46.33\00:11:47.67
We're sautéing it
up. We're sautéing it up.
00:11:47.70\00:11:49.70
All right.
00:11:49.74\00:11:51.07
Spring it up, sautéing
it up. Got some pimentos.
00:11:51.11\00:11:53.11
Rolling it up and
eating and chewing it up.
00:11:53.14\00:11:55.24
Chewing it up, and
that's the best part about it.
00:11:55.28\00:11:56.61
So you have the pimentos.
00:11:56.64\00:11:57.98
You all know pimentos
is red bell peppers there
00:11:58.01\00:12:00.72
so if you don't have that,
00:12:00.75\00:12:02.08
you can use
some red bell pepper,
00:12:02.12\00:12:03.45
one of the highest
sources of vitamin C then...
00:12:03.49\00:12:06.32
Oh, man this is,
my brother I feel like
00:12:06.35\00:12:10.63
I'm in a Asian
restaurant right now.
00:12:10.66\00:12:13.03
There you go. There you go.
00:12:13.06\00:12:14.40
With Chef Chew,
with Chef Chew of course.
00:12:14.43\00:12:16.87
So we're gonna get those
items together as you said,
00:12:16.90\00:12:20.44
that's gonna saute a little bit,
00:12:20.47\00:12:22.30
and this is crucial now
00:12:22.34\00:12:23.77
because if you
notice look at the variety,
00:12:23.81\00:12:26.17
the variety of
colors and flavors.
00:12:26.21\00:12:29.94
Now, Chef, we were
talking a little bit
00:12:29.98\00:12:32.81
and you told me
that there is a formula.
00:12:32.85\00:12:35.58
There you go. I think
y'all need to get this.
00:12:35.62\00:12:37.59
There is a formula to
making delicious food.
00:12:37.62\00:12:42.12
And it's the chef's,
your special formula.
00:12:42.16\00:12:45.16
Special formula, man.
00:12:45.19\00:12:46.53
Now, Chef, is this in your book?
00:12:46.56\00:12:48.06
Soon it will be.
00:12:48.10\00:12:49.43
Oh, man so matter of fact...
00:12:49.46\00:12:50.80
We're gonna get
it right here today.
00:12:50.83\00:12:52.17
No, no, no.
00:12:52.20\00:12:53.54
We can't share it with you all
00:12:53.57\00:12:54.90
because sometimes
you start sharing stuff
00:12:54.94\00:12:56.27
that hasn't been published yet,
00:12:56.30\00:12:57.64
people try to take it
and make it their own.
00:12:57.67\00:12:59.27
So, all right, all
right, so we're gonna share it,
00:12:59.31\00:13:02.41
he said, he
said so, if it was me
00:13:02.44\00:13:03.88
I would probably keep it
a secret till I publish it,
00:13:03.91\00:13:06.05
it's the FE
formula. FE formula. Exactly.
00:13:06.08\00:13:08.62
FFE formula.
00:13:08.65\00:13:09.98
Now, Chef, explain a little bit,
00:13:10.02\00:13:11.35
what is the first F for?
00:13:11.39\00:13:12.72
The first F is our Flavor. Okay.
00:13:12.75\00:13:14.72
And again this is
the FE formula is a way
00:13:14.76\00:13:18.19
to give people who
may not eat the healthiest
00:13:18.23\00:13:20.46
to get them to
transition to a healthy diet so.
00:13:20.50\00:13:22.20
So you have the flavor.
00:13:22.23\00:13:23.57
The flavor, you got
to have a good flavor.
00:13:23.60\00:13:24.93
The food doesn't
taste good, I mean,
00:13:24.97\00:13:26.33
people not gonna really want
to transition eating healthy
00:13:26.37\00:13:28.17
if you're following
where I'm coming from.
00:13:28.20\00:13:29.54
Hey, so that's flavor,
F is... the second F is...
00:13:29.57\00:13:31.84
Familiarity.
00:13:31.87\00:13:33.21
Familiarity, we can
explain this a little bit.
00:13:33.24\00:13:34.84
E is for Encouragement.
The other E is for Education.
00:13:34.88\00:13:38.08
So, Chef, talk to me now.
00:13:38.11\00:13:39.78
We have flavor... Exactly.
00:13:39.81\00:13:41.35
Now, now this is the formula
00:13:41.38\00:13:42.92
not only for
tasty food as you said,
00:13:42.95\00:13:44.92
this is the
formula to get people,
00:13:44.95\00:13:47.22
to encourage people to come over
00:13:47.26\00:13:49.26
and try something better.
00:13:49.29\00:13:50.79
Exactly. Get a
Taste of Paradise.
00:13:50.83\00:13:52.16
Exactly. So
flavor is the first one.
00:13:52.19\00:13:53.56
First ingredient. Second is?
00:13:53.60\00:13:55.00
Familiarity. Familiarity.
00:13:55.03\00:13:56.36
Doesn't look like,
you can't have a texture
00:13:56.40\00:13:57.83
that's totally this, you know,
00:13:57.87\00:13:59.33
like you're eating
like something that
00:13:59.37\00:14:00.70
you've never heard of.
00:14:00.74\00:14:02.07
It has to be
something you're familiar with.
00:14:02.10\00:14:03.44
You know, it
hasn't look like something
00:14:03.47\00:14:04.81
that you're also
familiar with this world.
00:14:04.84\00:14:06.17
Yeah, this is why you
can't have a, you know,
00:14:06.21\00:14:08.48
you used to a burger,
00:14:08.51\00:14:09.91
you don't want to give it
to somebody much, you know...
00:14:09.94\00:14:12.01
Exactly, a cardboard.
00:14:12.05\00:14:13.38
Or cardboard, so you
have to mix it up there
00:14:13.42\00:14:17.05
and then the other one is?
00:14:17.09\00:14:18.62
Encouragement.
00:14:18.65\00:14:19.99
Encouragement, you
got to encourage people...
00:14:20.02\00:14:21.36
You got to
encourage people, exactly.
00:14:21.39\00:14:22.72
To try these things there.
00:14:22.76\00:14:24.09
And the last thing
00:14:24.13\00:14:25.46
what we're doing
right here is education.
00:14:25.49\00:14:26.83
Education.
00:14:26.86\00:14:28.20
Got to teach, you know,
each one teach one, man.
00:14:28.23\00:14:29.56
This is valuable.
00:14:29.60\00:14:30.93
So this is all about,
00:14:30.97\00:14:32.30
so everything has
pretty much come really well.
00:14:32.33\00:14:33.67
The pineapple
topping is boiling right now.
00:14:33.70\00:14:35.04
We have a...
00:14:35.07\00:14:36.40
right now we probably
should go ahead and add our,
00:14:36.44\00:14:39.74
the cornstarch to bring
this is to thicken it up.
00:14:39.77\00:14:41.54
So that's gonna
thicken it up there.
00:14:41.58\00:14:42.98
Exactly. All right.
00:14:43.01\00:14:44.35
Man, I am encouraged, man, Chef,
00:14:44.38\00:14:46.21
you're making a mess
but we're in a kitchen.
00:14:46.25\00:14:47.58
Yeah, I know.
00:14:47.62\00:14:48.95
This is a chef here, I
just hope I have to come up
00:14:48.98\00:14:50.95
and clean up behind you here.
00:14:50.99\00:14:52.49
But the food is good.
So I'm encouraged already.
00:14:52.52\00:14:54.89
So now I'm
about to make the move
00:14:54.92\00:14:56.26
I call it the
sucking it up all that juice
00:14:56.29\00:14:58.99
and it's about
to get really nice
00:14:59.03\00:15:00.36
and thick for us.
00:15:00.40\00:15:01.73
Is the... There you got it.
00:15:01.76\00:15:03.87
So that's the
power move. There you go.
00:15:03.90\00:15:05.23
That's the power move, man.
00:15:05.27\00:15:06.60
That chef's got
a chef power move,
00:15:06.63\00:15:07.97
so he already encouraged us.
00:15:08.00\00:15:09.34
Exactly, exactly.
Now he's educating us.
00:15:09.37\00:15:10.71
Y'all know what that is?
00:15:10.74\00:15:12.07
That's when you're eating it up,
00:15:12.11\00:15:13.44
the food tastes good,
00:15:13.48\00:15:14.81
everybody is
enjoying themselves.
00:15:14.84\00:15:16.58
Man, this is... There you go.
00:15:16.61\00:15:17.98
So now it's pretty
much coming through,
00:15:18.01\00:15:19.35
as you can see it's come down,
00:15:19.38\00:15:20.72
it's a nice good
thickness for us right now.
00:15:20.75\00:15:22.68
Okay, okay.
00:15:22.72\00:15:24.05
You know, so it's
looking pretty good.
00:15:24.09\00:15:25.42
And that's pretty much
the pineapple base topping
00:15:25.45\00:15:26.92
that we have right there.
00:15:26.96\00:15:28.29
That's the
pineapple base topping.
00:15:28.32\00:15:30.53
We sauteed the stuff that
goes into the spring roll.
00:15:30.56\00:15:34.90
Because we're
springing it up here.
00:15:34.93\00:15:39.30
And so what else,
what's the next step?
00:15:39.33\00:15:42.80
How long did we
let that cook for?
00:15:42.84\00:15:44.54
About 5 to 7 minutes for it.
00:15:44.57\00:15:46.81
Okay, so till it's nice
and tender something like that.
00:15:46.84\00:15:48.54
Exactly, exactly.
00:15:48.58\00:15:49.91
'Cause we're gonna
wrap that thing up.
00:15:49.94\00:15:51.28
Exactly, we're
gonna spring it up.
00:15:51.31\00:15:52.65
Exactly, exactly.
Very nice, very nice.
00:15:52.68\00:15:54.12
Now people, this
is serious business,
00:15:54.15\00:15:57.09
this is the power way I
started to step a little bit,
00:15:57.12\00:15:59.65
because, you know,
I already told you,
00:15:59.69\00:16:01.16
I'm not into
this sweet, this sour,
00:16:01.19\00:16:03.22
I'm into savory or sweet.
00:16:03.26\00:16:05.39
None of the, you
know, hot or cold, you know,
00:16:05.43\00:16:07.56
not that middle stuff.
00:16:07.60\00:16:08.93
Little bit more, man.
00:16:08.96\00:16:10.67
You're gonna
find us a nice balance
00:16:10.70\00:16:12.93
between with the
sweet and sour sauce.
00:16:12.97\00:16:16.20
That we're gonna
spring it up with.
00:16:16.24\00:16:17.57
So here it is, get this down.
00:16:17.61\00:16:19.41
I couldn't believe it
myself. Now I'm a believer.
00:16:19.44\00:16:22.48
Spring it up!!
Sweet N Sour Sauce.
00:16:22.51\00:16:24.25
All you need is:
00:16:24.28\00:16:25.61
You made it
that easy, that easy,
00:16:49.10\00:16:50.97
just a couple of ingredients,
00:16:51.01\00:16:52.34
this is the sweet and sour stuff
00:16:52.37\00:16:53.78
that everybody
is going crazy over
00:16:53.81\00:16:55.21
and I'll stay away from,
00:16:55.24\00:16:56.68
but now I think I'm, I'm ready,
I'm ready to step out there.
00:16:56.71\00:17:01.28
I'm in the true restaurant
now. There you go, man.
00:17:01.32\00:17:03.49
I gave you something to chew on.
00:17:03.52\00:17:05.35
All right, we want spray,
go and spray down this pan,
00:17:05.39\00:17:07.26
and get the pan hot.
00:17:07.29\00:17:08.62
A few of these ingredient
we gonna have to saute,
00:17:08.66\00:17:10.99
we have some
delicious garlic here,
00:17:11.03\00:17:13.13
we have some delicious onions.
00:17:13.16\00:17:15.26
Garlic and onions.
00:17:15.30\00:17:16.63
We got some yellow
peppers, you can use red peppers
00:17:16.67\00:17:18.63
if you want or orange
peppers, it doesn't matter.
00:17:18.67\00:17:20.00
You got those
pimentos right there.
00:17:20.04\00:17:21.37
There's some pimentos as well.
Man, we're sauteing that up.
00:17:21.40\00:17:23.51
Exactly, we're
gonna add some sea salt,
00:17:23.54\00:17:25.01
one teaspoon of
sea salt right into it.
00:17:25.04\00:17:26.98
We're gonna ahead and
mix it up just a little bit.
00:17:27.01\00:17:28.74
Okay.
00:17:28.78\00:17:30.11
And we're going
to get this sauteing.
00:17:30.15\00:17:32.01
Now while this is
sauteing, at the very end
00:17:32.05\00:17:33.62
we're gonna mix it
with the pineapple topping
00:17:33.65\00:17:35.52
that we made earlier.
00:17:35.55\00:17:36.89
So right now, after
I get this sauteing,
00:17:36.92\00:17:38.69
we're gonna go ahead
and make the spring wraps,
00:17:38.72\00:17:40.06
the spring rolls.
00:17:40.09\00:17:41.42
Excellent, excellent.
00:17:41.46\00:17:42.79
So we're gonna
actually add the pineapple items
00:17:42.82\00:17:45.53
that you made here.
00:17:45.56\00:17:47.20
That's what gives
it that free flavor
00:17:47.23\00:17:49.23
but you also get
some honey and...
00:17:49.26\00:17:50.93
But we've got some other
stuff we're gonna be adding,
00:17:50.97\00:17:52.37
so we've got some lemon juice,
00:17:52.40\00:17:53.74
some honey, and also sesame oil,
00:17:53.77\00:17:55.20
which is going to give
that nice Asian and flavor
00:17:55.24\00:17:57.61
and all that good stuff
00:17:57.64\00:17:58.97
and so we're going to
see that in the second here.
00:17:59.01\00:18:00.81
We are in the true restaurant,
00:18:00.84\00:18:02.71
giving you something
to better to chew on, man.
00:18:02.74\00:18:04.08
That's right.
00:18:04.11\00:18:05.45
Man, this is actually,
00:18:05.48\00:18:07.02
I'll tell you this
would be the first time
00:18:07.05\00:18:09.15
I've eaten a
lot of spring rolls.
00:18:09.18\00:18:10.69
Right. But I've never made one.
00:18:10.72\00:18:12.42
Okay. Never made one.
00:18:12.45\00:18:13.79
I'm just going to
keep it real here.
00:18:13.82\00:18:15.16
All right, all right.
But I know how to chew them.
00:18:15.19\00:18:16.52
Okay, okay.
00:18:16.56\00:18:17.89
We're about to go ahead
and make our spring rolls.
00:18:17.93\00:18:20.83
So we have some wraps here.
00:18:20.86\00:18:22.20
Yeah, have some.
00:18:22.23\00:18:23.57
Some delicious spring roll wraps
00:18:23.60\00:18:26.53
that we have here.
00:18:26.57\00:18:27.90
So we're gonna
learn how to actually
00:18:27.94\00:18:29.27
make a spring roll,
00:18:29.30\00:18:31.11
it's pretty simple.
00:18:31.14\00:18:32.51
And what we're gonna do
is take a little dollop here
00:18:32.54\00:18:35.34
as they say, put it
right here in this...
00:18:35.38\00:18:38.11
on this corner here.
00:18:38.15\00:18:39.48
So this is basically the
filling of the spring roll.
00:18:39.51\00:18:41.98
Exactly the
filling, we made the filling
00:18:42.02\00:18:43.42
from the cabbage to carrot,
00:18:43.45\00:18:44.79
the pimentos and onions earlier.
00:18:44.82\00:18:46.69
So we're gonna go
ahead and put it right there.
00:18:46.72\00:18:48.06
All right.
00:18:48.09\00:18:49.42
Now we have as a
diagonal we're gonna ahead
00:18:49.46\00:18:50.99
and just tuck this in.
00:18:51.03\00:18:53.06
Go ahead and just
roll it just like that.
00:18:53.09\00:18:55.60
You sure it's not
fajita or something?
00:18:55.63\00:18:57.00
Not fajita, man. All right.
00:18:57.03\00:18:58.63
Gonna fold those
corners in like that.
00:18:58.67\00:19:00.67
Now we have
00:19:00.70\00:19:02.04
a simple spring
roll, ready to go.
00:19:02.07\00:19:04.21
What? Nah, nah, nah,
I got to see that again.
00:19:04.24\00:19:06.47
All right.
00:19:06.51\00:19:07.84
Do we put them
on this tray here?
00:19:07.88\00:19:09.21
Yeah, we definitely
gonna put them on the tray
00:19:09.24\00:19:10.58
and I always like to
say, we don't fry, we bake.
00:19:10.61\00:19:12.38
You know, so we don't actually,
00:19:12.41\00:19:13.75
we're not gonna
fry them normally.
00:19:13.78\00:19:15.12
Our spring rolls are
normally fried in oil
00:19:15.15\00:19:16.48
and, you know, so that's,
00:19:16.52\00:19:18.19
we're gonna do a
little different method here.
00:19:18.22\00:19:19.55
Today we're gonna
put this right in oven.
00:19:19.59\00:19:20.92
You want to put
it about 400 degrees
00:19:20.96\00:19:22.99
and now you'll bake
it about 15-20 minutes
00:19:23.02\00:19:24.96
until they get nice and brown.
00:19:24.99\00:19:26.33
Yeah, because that's the
thing you see now with oils in,
00:19:26.36\00:19:29.43
I'll let you
make another one here.
00:19:29.46\00:19:30.80
'Cause I've got to watch you,
00:19:30.83\00:19:32.17
I got to watch how you're doing.
00:19:32.20\00:19:33.54
With spring rolls a lot of times
00:19:33.57\00:19:34.90
like I like spring rolls,
00:19:34.94\00:19:36.27
but the only
thing, the only thing
00:19:36.30\00:19:37.64
I can't get down with is
when they start frying it...
00:19:37.67\00:19:40.84
Exactly, exactly.
00:19:40.88\00:19:42.21
My friends hate going out
to the restaurant with me,
00:19:42.24\00:19:44.31
when I get the
veggie spring rolls,
00:19:44.35\00:19:45.75
I grab like two pieces
00:19:45.78\00:19:47.12
to four pieces of
like napkin and stuff
00:19:47.15\00:19:49.75
and they put it on my thing
00:19:49.78\00:19:51.12
and I'm just
squeezing out the oil.
00:19:51.15\00:19:52.85
I'm like, I'll
literally have a phobia for oil.
00:19:52.89\00:19:54.69
Exactly. Right, right, right.
00:19:54.72\00:19:56.06
So I was, you
know, I was interested
00:19:56.09\00:19:57.43
but I didn't want to
see the frying process.
00:19:57.46\00:19:59.29
So now I can enjoy these
00:19:59.33\00:20:01.20
without the whole
squeezing out exactly,
00:20:01.23\00:20:03.37
and they always tell me
I put it on the show so,
00:20:03.40\00:20:06.17
but I'm not trying to,
00:20:06.20\00:20:07.54
I just don't like the fried oil,
00:20:07.57\00:20:09.07
so or being fried in oil so.
00:20:09.10\00:20:11.37
There you go. Here we go.
00:20:11.41\00:20:12.74
So like just a dollop of it.
00:20:12.77\00:20:14.34
No, I'm gonna say
about a quarter cup
00:20:14.38\00:20:15.71
will be sufficient...
00:20:15.74\00:20:17.08
Okay.
00:20:17.11\00:20:18.45
You know for the
filling, it's a little bit more.
00:20:18.48\00:20:20.08
Man, that's smelling good,
00:20:20.12\00:20:21.45
you got the other
stuff sauteing over there.
00:20:21.48\00:20:23.32
And they just wrap
it up, spring it up.
00:20:23.35\00:20:25.25
Spring it up. Wrap
up the spring up roll.
00:20:25.29\00:20:27.19
That's right, I'm
looking forward to chew it up,
00:20:27.22\00:20:28.96
as I'd like to say.
00:20:28.99\00:20:30.33
So we're gonna go
ahead and like I said,
00:20:30.36\00:20:31.69
roll it once we get it here,
we're gonna fold those ends in,
00:20:31.73\00:20:34.00
pretty simple
and I'm just going...
00:20:34.03\00:20:36.40
that's about it.
00:20:36.43\00:20:37.77
And this is a power
move, I got another power move
00:20:37.80\00:20:39.13
we're gonna do next.
00:20:39.17\00:20:40.50
A power move? A power move.
00:20:40.54\00:20:41.87
We gotta power move here.
00:20:41.90\00:20:43.24
Brother, you already did
like five power moves already.
00:20:43.27\00:20:44.61
Hey, man, it makes the
fun, it makes the job more fun.
00:20:44.64\00:20:45.97
So we got something,
here we have a soy sauce
00:20:46.01\00:20:47.38
that we just call
Braggs liquid amnions.
00:20:47.41\00:20:48.74
So you got the
Braggs, all right.
00:20:48.78\00:20:50.11
We're gonna go
ahead and spray that.
00:20:50.15\00:20:51.48
On top? On top.
00:20:51.71\00:20:53.05
Just a little,
extra little flavor.
00:20:53.08\00:20:54.42
So not in the filling
or anything like that,
00:20:54.45\00:20:56.02
you do it on the top.
00:20:56.05\00:20:57.39
Now, why on the top?
00:20:57.42\00:20:58.75
Well it gives a nice that
Asian taste, you know, that,
00:20:58.79\00:21:01.36
Asian loves soy sauce,
00:21:01.39\00:21:02.72
so we've got
something better here,
00:21:02.76\00:21:04.09
you know,
without the fermentation
00:21:04.13\00:21:05.46
we have the Braggs.
00:21:05.49\00:21:07.03
Lastly, we're gonna add
a little bit of olive oil
00:21:07.06\00:21:09.23
that we actually have
and we're gonna go ahead
00:21:09.26\00:21:11.00
and spread now.
00:21:11.03\00:21:12.77
Go ahead and spread now.
00:21:12.80\00:21:14.14
And that's going to be
for, again we're not frying,
00:21:14.17\00:21:16.00
we want a little bit of
olive oil on the outside
00:21:16.04\00:21:17.97
so it gives the
crispiness on the actual skin.
00:21:18.01\00:21:20.21
So we're gonna ahead
and do a little spray,
00:21:20.24\00:21:21.91
that's about it,
00:21:21.94\00:21:23.28
you know, so
we're gonna go ahead
00:21:23.31\00:21:24.65
and put that
inside of the oven and...
00:21:24.68\00:21:26.01
I'll take care of
it. All right, all right.
00:21:26.05\00:21:27.78
And then, what we're
going to work in here?
00:21:27.82\00:21:29.38
Right here again
we have going to,
00:21:29.42\00:21:31.39
this is pretty much
ready at this point.
00:21:31.42\00:21:34.06
It's pretty much
sauteed, nice and good,
00:21:34.09\00:21:36.52
and we're gonna go ahead
now and actually use this to...
00:21:36.56\00:21:40.30
sweet and sour base, sorry,
not for sweet and sour sauce,
00:21:40.33\00:21:43.83
we're gonna for our
sweet and sour sauce.
00:21:43.87\00:21:45.20
So now let me skip
by you here little bit.
00:21:45.23\00:21:46.84
All right. All right.
00:21:46.87\00:21:48.20
I'll put that back
over there, so now this,
00:21:48.24\00:21:50.27
you see I get stopped right here
00:21:50.31\00:21:51.87
and I'll be fine, I'll
be fine with the savory,
00:21:51.91\00:21:54.01
but now you're gonna
00:21:54.04\00:21:55.38
put the rest of the
sweet items in there.
00:21:55.41\00:21:57.28
Exactly, exactly.
00:21:57.31\00:21:58.65
Into the
blender, is that correct?
00:21:58.68\00:22:00.02
Into the blender, exactly. What?
00:22:00.05\00:22:01.38
So we got our ingredients,
00:22:01.42\00:22:02.75
remember we made a pineapple top
00:22:02.78\00:22:04.12
and we have about three
cups of pineapple topping.
00:22:04.15\00:22:05.49
We gonna go ahead and
put that inside of here.
00:22:05.52\00:22:07.82
Put that right
inside it like that.
00:22:07.86\00:22:09.62
We have our lemon juice
00:22:09.66\00:22:10.99
obviously for
our sour, you know.
00:22:11.03\00:22:14.43
That's what the whole
sour thing comes from?
00:22:14.46\00:22:15.80
That's where
the sour comes from.
00:22:15.83\00:22:17.17
Now do they normally do vinegar?
00:22:17.20\00:22:18.53
A lot of times
they do with vinegar,
00:22:18.57\00:22:19.93
vinegar you'll find
in lot of the recipes,
00:22:19.97\00:22:21.90
sometimes they also
can use pineapple juice
00:22:21.94\00:22:23.57
as another alternatives
to lemon if you wanted to.
00:22:23.61\00:22:25.77
Here's another
acid and so forth.
00:22:25.81\00:22:27.78
Yeah, that kind of tanginess.
Here we have our honey.
00:22:27.81\00:22:31.91
And honey it not only does
it add a little bit of sweetness
00:22:31.95\00:22:34.48
but it also
gives that nice texture
00:22:34.52\00:22:36.25
that we're looking for,
00:22:36.28\00:22:37.62
you know, so I love the
honey, honey is so critical.
00:22:37.65\00:22:40.06
And what happens when you add,
00:22:40.09\00:22:41.49
we're gonna next we
have adding our sesame oil
00:22:41.52\00:22:44.46
and sesame oil has a
little bit of bitter,
00:22:44.49\00:22:46.39
bitter flavor to it.
00:22:46.43\00:22:47.86
So the honey kind of helps
to reduce the bitterness now.
00:22:47.90\00:22:50.63
So you got this
like war going on.
00:22:50.67\00:22:52.00
Yes, it's a war
going on, exactly.
00:22:52.03\00:22:53.37
You got the
sweet coming in here,
00:22:53.40\00:22:55.20
the savory coming there,
then the sour coming there.
00:22:55.24\00:22:58.34
Exactly, exactly.
00:22:58.37\00:22:59.71
Man, this thing is serious, man.
00:22:59.74\00:23:01.38
Yes, it's pretty serious.
00:23:01.41\00:23:02.74
So we're gonna
simply lastly add this,
00:23:02.78\00:23:05.11
this mixture right here of
the onions and the pimentos
00:23:05.15\00:23:08.88
and yellow peppers
and all that good stuff
00:23:08.92\00:23:11.29
right inside of here.
00:23:11.32\00:23:12.75
And we're gonna blend this up.
00:23:12.79\00:23:14.46
And, man, we got a delicious
I'm talking about delicious
00:23:14.49\00:23:17.93
right from Chef
Chew's own kitchen.
00:23:17.96\00:23:20.40
Just gotta make sure
this thing is ready to roll.
00:23:20.43\00:23:22.53
That's it.
00:23:22.56\00:23:23.90
So now the
battle's gonna take place.
00:23:23.93\00:23:26.47
Actually the war will be over
00:23:26.50\00:23:28.14
'cause now they will become one.
00:23:28.17\00:23:29.67
Exactly. That's it, man.
The three shall become one.
00:23:29.70\00:23:32.44
So we're gonna go
ahead and put this on
00:23:32.47\00:23:33.81
and gonna blend this
about a 30 seconds to a minute.
00:23:33.84\00:23:36.58
All right.
00:23:47.29\00:23:50.96
Looking pretty good.
00:23:50.99\00:23:53.19
No way, no way.
00:23:53.23\00:23:56.16
So this right here.
00:23:56.20\00:23:58.13
Watch this, this is
our sweet and sour sauce?
00:23:58.17\00:23:59.70
Sweet and sour sauce, man.
00:23:59.73\00:24:01.07
This is the stuff that always
comes in those little packets.
00:24:01.10\00:24:03.74
Exactly. Can you guys see that?
00:24:03.77\00:24:06.01
Look at that, this is a sweet.
00:24:06.04\00:24:07.54
Y'all know what I'm talking
about those little packets
00:24:07.58\00:24:09.54
when you go to
the Asian, you know,
00:24:09.58\00:24:11.71
the Chinese restaurant
00:24:11.75\00:24:14.75
and they give you this
little packet, this is it.
00:24:14.78\00:24:16.55
That's it, that's it.
00:24:16.58\00:24:17.92
This is the
stuff we just dip in to
00:24:17.95\00:24:20.06
or if you get
those little packet
00:24:20.09\00:24:21.82
and you'll be squeezing it
00:24:21.86\00:24:23.19
I always give
those to my friends.
00:24:23.22\00:24:25.26
But that's sweet and sour sauce.
00:24:25.29\00:24:26.80
It's simple, very simple.
00:24:26.83\00:24:28.16
So we got our
finished product here,
00:24:28.20\00:24:29.53
we're gonna go ahead
and bring out our delicious
00:24:29.56\00:24:31.23
bake spring rolls.
00:24:31.27\00:24:32.60
So these have been baked,
you've already prepped it man,
00:24:32.63\00:24:34.50
that looks nice.
00:24:34.54\00:24:35.87
Exactly, exactly.
00:24:35.90\00:24:37.24
This is the real
deal right there.
00:24:37.27\00:24:38.61
Yeah, really nice. Wow!
00:24:38.64\00:24:39.97
We're gonna take this right
00:24:40.01\00:24:41.34
beside this sweet
and sour sauce here
00:24:41.38\00:24:42.71
and I'm gonna tell you man,
this is a meal for king, man.
00:24:42.74\00:24:45.75
Take it back to
China, man, you know.
00:24:45.78\00:24:47.22
Oh, my.
00:24:47.25\00:24:48.65
So you mean, I don't
have to spend all that money
00:24:48.68\00:24:50.19
on that trip overseas.
00:24:50.22\00:24:51.55
I can get, I can get my
Asian delight right here.
00:24:51.59\00:24:54.62
Exactly. Exactly. Now
this hasn't been fried.
00:24:54.66\00:24:57.36
You know what exactly
what's in the filling.
00:24:57.39\00:24:58.99
'Cause you know sometime
00:24:59.03\00:25:00.36
they put like some
many different ingredients,
00:25:00.40\00:25:01.90
I'm like what is in this
00:25:01.93\00:25:03.33
and sometimes
they get upset with me,
00:25:03.37\00:25:04.70
I'm like, "What did you put?"
you know when they say, veggie.
00:25:04.73\00:25:07.50
Sometimes I'm seeing
little pink links and stuff
00:25:07.54\00:25:09.70
and I'm like, I don't know
what veggie looks like that,
00:25:09.74\00:25:11.87
we probably gonna find
out they added meat to it
00:25:11.91\00:25:14.38
and so now I know
exactly what went in.
00:25:14.41\00:25:17.01
I don't have to worry
about the frying process.
00:25:17.05\00:25:19.18
Now we did the sauce as
well, the sweet and sour sauce.
00:25:19.21\00:25:22.35
And it's from really,
really decent ingredients.
00:25:22.38\00:25:23.99
Exactly.
00:25:24.02\00:25:25.35
And I'm sure when
we look at the regular
00:25:25.39\00:25:26.76
sweet and sour sauce,
00:25:26.79\00:25:28.12
it's probably sugar or
they probably has sugar
00:25:28.16\00:25:30.59
or couple of other items.
00:25:30.63\00:25:31.96
Exactly, you
have, a lot of times
00:25:31.99\00:25:33.33
you have half
fructose corn syrup,
00:25:33.36\00:25:34.73
you know which is
obviously not a good sugar
00:25:34.76\00:25:36.43
and that kind of thing.
00:25:36.46\00:25:37.80
But you normally
have your vinegar
00:25:37.83\00:25:39.17
inside of it as well,
00:25:39.20\00:25:40.54
so we're kind of replacing
00:25:40.57\00:25:41.90
against a lot of
these natural ingredients,
00:25:41.94\00:25:43.27
and sometimes you
have preservatives also
00:25:43.30\00:25:44.64
that add into
the sauces, you know,
00:25:44.67\00:25:46.07
to give them more shelf life
00:25:46.11\00:25:47.44
so again you make an everything
from scratch, you know,
00:25:47.48\00:25:49.94
what's in it, you know,
and it's really, really tasty
00:25:49.98\00:25:51.71
so you can't beat it.
00:25:51.75\00:25:53.08
And that's one of the things
00:25:53.11\00:25:54.45
'cause I was just in Asia
not so long ago and it's like
00:25:54.48\00:25:57.05
or in different parts the
MSG is in a lot of things.
00:25:57.09\00:25:59.99
It's true exactly, exactly.
00:26:00.02\00:26:01.36
And if you ever notice like
here in the surrounding areas
00:26:01.39\00:26:03.26
when you go to
like Asian restaurants,
00:26:03.29\00:26:04.83
they be like "No MSG"
00:26:04.86\00:26:06.49
but MSG as you know
Monosodium glutamate
00:26:06.53\00:26:08.53
makes things taste really good.
00:26:08.56\00:26:10.17
It likes steps to a next level
00:26:10.20\00:26:12.07
but they also
show it from studies
00:26:12.10\00:26:13.44
and research that is
causing all the problems.
00:26:13.47\00:26:15.44
The funniest thing or
not funny, I don't know,
00:26:15.47\00:26:17.67
a lot of people now look for MSG
00:26:17.71\00:26:19.51
because MSG is a
flavor enhancer, right?
00:26:19.54\00:26:21.04
Exactly, exactly.
00:26:21.08\00:26:22.41
So they look for
it, so they grab it
00:26:22.44\00:26:23.78
when they go shopping.
00:26:23.81\00:26:25.15
Aww, this doesn't have
MSG, this does have MSG
00:26:25.18\00:26:26.92
but what
sometimes it happens now,
00:26:26.95\00:26:29.32
they actually
spell out the whole name.
00:26:29.35\00:26:31.65
So it may not say MSG...
00:26:31.69\00:26:33.62
Monosodium glutamate.
00:26:33.66\00:26:34.99
Monosodium glutamate. Exactly.
00:26:35.02\00:26:36.36
So but it's funny how our
eyes only look for one thing
00:26:36.39\00:26:39.19
but is actually still there.
00:26:39.23\00:26:40.66
So now you don't have
to worry about the MSG.
00:26:40.70\00:26:43.16
What is that MSG
here today? Exactly.
00:26:43.20\00:26:44.80
We added some
sodium, you know what I mean.
00:26:44.83\00:26:46.74
Some salt, we
added some simple things
00:26:46.77\00:26:49.17
some garlic and onions
and we took the flavors.
00:26:49.20\00:26:52.67
What was the formula
again? The FE formula.
00:26:52.71\00:26:55.28
And it's also the
flavor, we have familiarity,
00:26:55.31\00:26:58.48
we have the encouragement.
00:26:58.51\00:27:00.25
So again, we got to
encourage people to eat it,
00:27:00.28\00:27:02.22
like how I would say
MSG, mama say's it's good.
00:27:02.25\00:27:04.99
Watch it now. Mama
says it's good, you know.
00:27:05.02\00:27:07.16
That's a good one.
00:27:07.19\00:27:08.62
Yeah, we didn't like MSG,
but my mama says it's good.
00:27:08.66\00:27:12.56
Exactly.
00:27:12.59\00:27:13.93
So, wow, you have,
you given us the flavor,
00:27:13.96\00:27:17.20
encourage, and
I've been encouraged,
00:27:17.23\00:27:18.70
I've been
educated on how to do this.
00:27:18.73\00:27:20.94
This is like so simple and easy.
00:27:20.97\00:27:22.34
I think anybody
can knock this out.
00:27:22.37\00:27:23.91
I was always
afraid of spring rolls
00:27:23.94\00:27:25.41
to be honest with you
00:27:25.44\00:27:26.78
because I just thought it was,
you know, deleterious process.
00:27:26.81\00:27:29.41
There's so much going
on, like, I gotta do this,
00:27:29.44\00:27:32.41
I gotta do that and
actually I saw this early
00:27:32.45\00:27:34.78
I was like man, three sautes,
00:27:34.82\00:27:36.15
I'm like this is
too much cooking.
00:27:36.18\00:27:37.52
Actually the
reason why I was little...
00:27:37.55\00:27:38.95
'Cause I don't like dishes
00:27:38.99\00:27:40.49
so I like to do
everything in one thing.
00:27:40.56\00:27:41.89
So, man, is that
simple to put it all together.
00:27:41.92\00:27:44.29
It's that simple.
00:27:44.33\00:27:45.66
And you now have
your spring it up...
00:27:45.69\00:27:47.66
Spring it up.
Spring it up spring rolls.
00:27:47.70\00:27:49.70
This is amazing and I
know you all will truly enjoy.
00:27:49.73\00:27:52.63
These are for me.
00:27:52.67\00:27:54.00
You gonna have to make your own.
00:27:54.04\00:27:55.37
Go ahead, try.
00:27:55.40\00:27:56.74
Get A Taste of
Paradise and spring it up
00:27:56.77\00:27:58.11
with some spring rolls.
00:27:58.14\00:27:59.47