This delicious Shrimps Burger is my newest recipes. I really believed that shrimps burger will taste amazing with right amount of herbs and spices.
My complementary recipes:
INGREDIENTS
2-slices Honey Bread
1-Ciabatta Piccolla-Italian Artisan Roll
2-whole Crimini Mushrooms
2-whole White Mushrooms
1-ripened Avocado
1-ripened mongo
1/2-cucumber
2-tbsp. cooking oil for
2-tbsp. Sabra Supremely Spicy Hummus-for bread spreading
TO MARINADE SHRIMPS
1-lb Shrimps
4-cloves Garlics use half for burger and other half for saute the mushroom
1-tsp. All Seasonings
1/2-tsp. Honey
2-tbsp. chopped Cilantro
Notes: I do not own any copyright to the songs being played.
Select the car. Welcome Somebody So good to have all of you. I’m going to make something very easy and delicious. I hope you stay with me. I’m going to making be making shrimp salad today. Very basic but absolutely delicious. And welcome, welcome all of you. Give me a few minute. Let me get myself situated and then we’ll start cooking. Right. by soakum. Welcome all of you. Chef Anna is about to get down with my um been my cooking today and it’s going to be one of those easy cheesy no cheese. And we’ve been we’ve been having a lot of cheese lately. So today we were not going to be using cheese. We’re just going to use something healthy and delicious. How about that? Oh wow. Anna know thank you mean how are you in Cambodian? Let me get all the legality out of my way first. If they hear this song and stuff like that on the background, YouTube like to give you a hard time. Let me disclaim that ahead of time. I forgot my apron today and my pen is falling off. I’ve been um exercising and and when I do I started losing too much weight at too too fast. So I I don’t want to get any more um smaller cuz you won’t be able to find me anyway. Um but I’m glad is that um health is is my main concern. Okay, we all concerned about health and like I said the other day, we can have a million dollars, trillion dollars and you don’t have good health and you can buy health with money. Okay, though it help you with go through the medical care and all that, but at the end money isn’t everything. Happiness is what getting you through in this life and some money to buy your way to on a good trip. Yeah. So today we’re gonna do something um something very easy. Okay, I have thought about something easy, something that you will not be tired watching, something that you’ll be able to do at home. If you like seafood, you don’t like seafood, you can do t um you can do tuna, you can do you can do calamari, you can do chicken, any of those things fine. Can you see that I I do investing in olive oil and virgin olive oil, extra virgin olive oil. So today I have some two kind of shrimps. The button shrimps, the brown one and and the the white one. Okay, this is button supposed to be like like where on the ears, you know. I mean, okay, let’s stop playing with food. Before I start, I I have about a pound of shrimp. Maybe all a little pound of shrimps because I’ll be making because I’ll be um chopping it into fine dough, fine fine burger dough. No, not dough, patty. cuz we’re going to make shrimp shrimp burger. So we So it’s going to be small shrimp. No matter you can get the big side shrimps or small side shrimps because for me I’m going to be smashing this. So the smaller the shrimp the cheaper they are. You know the bigger the shrimp the the more expensive they are. If you don’t want to pay like 20$25 per bag of shrimp, a few pound bag of shrimp, then did a do it do the same way, you know? I mean, cooking is cooking is is expensive, believe me. Um, eating healthy is expensive, but we need it. And just remember that all the money you save for eating all the cheap buy cheap food and all the all the fast food and we got a zillion of dollars saving somewhere and when we when we under alive when we pass beyond this brand pass beyond you wish that you spend those money buying good words right um let me get some knife because today I’m on our way at the other kitchen. Well, I have to go search for the thing that I need for cooking. So, and I didn’t bring my apron today. So, I and I didn’t bring my sarong either. So, I can’t I don’t have anything to wrap around me. I will eat this. No. First thing I’ll do is we’re going to need some garlic. Okay, I know. But you know what? Garlics are good for you. It’s good for your nail if you grow them. I think it’s they are Spanish ingredients um for growing nail natural growing nail remedies. Sorry, I my allergy has been out of this world cuz the air conditioning is on. In fact, today is so ugly. It’s so murky um here in Las Vegas. So, it’s um I was outside watering the plant early today and I didn’t do my yoga this morning because it was too it didn’t feel right. I woke up pretty early but still don’t feel right. Um it was it was one of those dusty storm. You know that those dust that come with the storm and the tumble wee kind of roll just like in a Y West, you know where um where there’s great winds and cowboys and and a tumble weed. Okay. Las Vegas is close to be like that because we are in the we in the desert and we are in the we are in the um the bottom of the sea. This this right here used to be a great sea just like Salt Lake City, you know. Um but Las Vegas is just like that. It’s like we surrounded by mountains and I’m right in between here. Okay. So, everything that come of California, Colorado, um, Oregon, Utah, we get it. It depend on where the it depend where the wind is coming from. I I don’t want this cutboard. Yeah. I got to do an Asian way because the other way isn’t practical. there. Asian way is like making a lot of noise but can get work done. The fancy way it don’t make noise but it take forever to get something done there. Yeah. Better. Got to be smart when you cook. Huh? Otherwise our companion will be like, “It’s not done yet. I’m so hungry. I’m going to go get me burger.” Go right ahead. Go get your burger. Bring one for me, too. No, I think that’s all I need. There I peel this one. It don’t matter. I’ll use that for later. So, how are we all doing today? Today is what today is. What? Tuesday. It’s a beautiful Tuesday. Sorry. So, I have two kind of bread today. I either do this bread kind of bread or I’ll do the salad dough. I think we like the salad dough. This right here. We heat it up and fill it up with the with a shrimp dough. Dancing cutting board. That’s why I have about five cutting board at home. Mine don’t dance. Might just jump. Why we use garlic? because I love the the aroma of the garlic and and it it makes u it help cooking more authentic you know I mean without garlic without all the without all the herbs and spices our cooking will be like what they very bland you know I add some oil on my knife knife so that way the garlic does not stick onto it. It’s an idea. The Chinese people they do this and Vietnamese people do the same thing. Guess I must be Chinese or Vietnamese. No, I’m more Chinese. My my great great grandmother migrated from China. I don’t know which which era it was but in the in the late 1700s I think this is the ring where the liberations no the liberation with the oppressions and what was the last last emperor I think last emperor did going back when you know too long ago So I don’t think it was during that time, but I think during the time where the persecutions and people just fled to another country just to stay alive. Okay, we’re going to be doing some sauté or mushroom. This can go on the can go on the um the sandwich or serving on the side dish. Okay. So, I have two kind of mushroom. This is the butt mushroom. And there’s a fancy word for the brown one. We’re going to use four mushrooms. And we’re going to saute this soon. James Bomb. Why not James Bond? So, are you James Bombing? because I know James Bond the 007 of the awesome James Bond. Anna, hello. Oh yeah, going to be good. Anna, say hello to you too. Hi Anna, welcome. Um, Jam Bomb. Jam 35 bomb. I’m originally from Cambodia. I was born in Cambodia, but my family’s uh Thai descent. I’m going to go ahead and dice or I may not need much. Oh, cilantro. I’m Thai descent. My parents, both of my parents were born and migrated to Cambodia in in early well his family migrated to Cambodia in the early 1900s. This is during the French colony where Cambodia were dripping French out of the country and allowed the French to go home and Cambodia become autonomy meaning they self they do self-govern. Um the French took a major interest in Cambodia I think in Laos in in Vietnam. So they they taken over for about 100 years just like just like the British did to Hong Kong. British recent years just give um give autonomy to to Hong to Hong Kong to become self-govern and there was a lot of issue to go with that because the main country the main China want to take over but Hong Kong said nope we want to be independent country we want to rule and control our own country. Same thing for Cambodia. You know, after the friend withdrew through Gene through the Geneva Conventions peace treaty, um Cambodia didn’t find peace very long until become self-destructions and was ruled take over by a dictator named Camarouge. you love cho throw. I’m go ahead and um process our shrimp. I peel and um and clean nicely. Hopefully that all of the shell are clean and serviceable. I know I like to feel meats and stuff in my hand just in case there’s bone. It’s a little bit over a pound. Okay. Um, have you ever make um shrimp shrimp shrimp sandwich or shrimp shrimp burger? Me neither. So, this is something that came off my head today. I said, “Oh, we’ll be cooking now.” I cook a lot of Asian food. I made lasagna the other day, the medicotti with the lasagna. And I made um what else did I make? Um enchilada the other day. I made the Cambodian um spicy soup the other day. So I thought something that I have not done before. So I’m creating this recipe as I go. Hopefully it’ll come out good because so far I had disastrous a lot of tried out and dry test on a lot of ingredients. But um but I um I didn’t quit for real. I can’t quit. There’s no way I can quit. Okay, we’re going to go ahead. I’m go ahead and um process this. I don’t have food processor. It would be nice. I didn’t bring with me from home. I need a better knife, too. So, the ideal is to smash these shrimps and hopefully that I’m able to bind them in in a little burger. To do that, I have to smash the shrimp good. Let me see if I The thing I I don’t like it because this is plastic and I don’t want it to get cut while I’m cooking and yeah, plastic go into the food. That’s why I use my hand. If I cut my hand, then the hand’s going to go in the food. At least it’s more tastier than the plastic. Just kidding. Don’t get so serious with me. All right. So, where is um Granny today? Granny is so funny. Remember the trip I went to Vietnam with the with the with that um the Vietnamese toilet. You know, you know that when you live in in a modern country and that you got everything just a push of a button and then when you went to another country, there’s no button to push and you like lost. Yeah, that was that feelings. I’m going to put a little bit of garlic already. Okay. And some cilantro to give it a push. I’m going to go ahead and get me some um some all seasoning just to spike it up. See, the thing with me is that if I want to cook something, I don’t I don’t have to open a cookbook. I just come up with a cookbook. Just a little bit of everything. Not too much. Now, a dash. I like some honey to go with it. Why, honey? Because it’s a new appreciation for the bees. You know what I’m talking about. Just a little bit. Okay. To get that flavor. Why honey? Because I love the bees. I love the bee. The bees. Um because bee are such amazing creature that will fly 100 mile to get to the flowers and suck out of the sweetness of the flowers. It’s called the nectar. And then um take it back to the little hive and then they feather it and it’ll be for day to um to um process the um the honey because when they fresh pick no fresh when they fresh bring in the nectar, it’s raw. Okay. So they take it back to the beehive and and they and they deposit the little sugary onto their hear the wind so bad. I thought somebody playing trick on me again because my sweethearts he play trick on me all the time. Make me jump. Felt like one day I’m going to just lose my I’m just going out of life. And the wind is so hard today. It was raining earlier. So crazy was that it was raining. It was sunny. It was dusty. Got it all. Rain, sun, shine, and dust. Sorry. This is why it never work with me. People say, “I got to get your finger for everything.” Of course I do. Without the finger, I’ll be what I’m going to do. Nothing going to happen without finger. I can use my feet but I’m not that flexible you know but though I saw people who had no no limb they use their feet which is amazing to me you know I I give them like thousand of hearts good job such amazing people you know so multi cut if I have the mixer like I have at home it goes I’m done right but this is more fun because I have nothing to do today so I can be here all day but If you leave me, you never know how I make this thing. So, please stay around. Oh, shoot. You know what I mean? That’s emergency alert. Sorry, my phone received that emergency alert. Anything you do, God don’t take away the electricity so I won’t be able to cook and never have to go downstairs and light the chugles. That would be a lot fun. And I won’t be online because I won’t have internet. It smells so awesome already. So I think this is about two patties. I’m going to add a little bit more of garlic cuz I’m crazy about garlic. I know there’s a little bit over pounds of shrimp here. Let me add just a little bit of corn. Not corn. Sorry, I can’t have corn. I won’t be eating this either. I’m cooking for someone else. I’m going add just a little bit of flour just to um this might be corn flour. I just grab whatever is available in this kitchen cuz I didn’t bring my own. The flour will help bind the meat, the shrimp. Yeah, I know in Thailand um men and women like to use the with powder at night after they shower. They, you know, they put a little powder on their face. It smell good though, you know. I mean, should put my hand in it. I think this is corn flour for real. So, for real, I won’t be able to eat it. When you have food allergy is terrible because my grandson Evan the one that always on my show he um he had this crazy hive for the last four day. His heart was like all over his body not like a little speck he had high like the big big pieces of hive all over his eyes swollen shut his face was swollen. So, um I told my daughter I I can take him to emergency. No, mom, I gave him bendadril. I gave him this and that, but she didn’t believe me. 2 days later, he’s still like, “Okay.” So, finally took him to the ER. So, now he’s end up with medication and epipins and all that. So, I’m going to get tested for food allergy. Told you food allergy. I should go wash it off if it’s corn flowers. So, I take food allergy seriously. This is why I’m so adamant when I’m eat out in a restaurant and and um the just like a few weeks ago we were out on the Father’s Day and um I order Vietnamese dish like I always did, you know, um and it was one of those dry noodles dish with barbecue meat and stuff. So I told I give special specific instructions that no peanut please, no cracked peanut, no whole peanut, no peanut. I’m allergic to it. Yes, ma’am. In the kitchen. 20 minutes later, he came with the food and hand it to me. What does he had on? Peanut. Exactly. Crack one, too. And he left. Before I say, yo, he left. So I got, “Hello, hello.” No one around until he finally came around. I said, “Excuse me, sir.” So I said, “Yeah.” See? Yeah. I know that American people, they take food allergy seriously because they they’re pretty much aware of the seriousness of food allergy. But for some Asian folk, they have no respect as far as food allergy concerned. Okay? They they think that it just a joke or or or something that they you know the grandma told them about nothing nothing will happen. Believe me or not. Last year I I I have one bad allergy too. My girlfriend was cooking for me and I was right over here eating and we going to split this in two half. So she said, “Here, Vana, you got to eat with me. Vana, you got to eat with me.” Okay. I sat down to eat with her. It was beautiful. One of the Vietnamese uh vegetable uh fur vegetable broth fur. It was It was She got everything in it. And um I think she got corn in it too. I think that’s what struck me. So in the next morning I woke up like my lip was like you know how how people get lip filler gotten bigger and bigger and bigger and bigger. You know you know we’re happy of the size your lips. So it just gotten bigger and bigger and bigger. And that’s what happened to my lip. It just it just grow like like like what? Like um Yeah, like something that you won’t believe. Oh yeah, it was it was nasty and I couldn’t blame her and I I didn’t tell her that, you know, I know that she had corn in her soup and and I found that out the next day, you know. So now I have to be careful when I’m eating with friends in the restaurant. I can order specifically that do not do not put peanut on my food. They still do, you know. So I have two pieces of of shrimp burger here. Patty. Shrimp patty. I got one bigger than the other. But you know what? It’s going to cook down. It going to shrink. I hope it stay cuz like I said this is this is a brand new recipe, brand new but I lie I made this before but but in different manner. Okay, I have some healthy oil on the bottom. Okay, so we going to to cuz once it hit the pan it’s going to shrink and this going to keep cook quickly. So, what I’m gonna do next is to to get every other ingredient ready, like roasted my sauté my um my my mushrooms and um toast my my my bread and prepare the avocados and get my plate ready so that way I don’t need to wash my hand too many time. So, I’m going to leave this shrimp. Oh, let me remove it from here. Hold on. Let me wash my fingers, too. So I was telling you that um the danger of food allergy is serious. When the when the food server are not serious about your allergy, you can make complaint. I’m a food reviewer. I if if I ever get anything like that, I strike them. I I give them a beautiful narrations of illconsideration unthoughtful and you know you never know because it’s a hidden in agenda in the food that can cause people unlive you know I mean and that’s why I always adamant about eating other people food and people say well I so picky it’s not that I’m picky it’s just the fact is that I have so much food allergy and I cannot risk my life under the under the kitchen knife, you know? I mean, come on. Because it’s uncomfortable. When I got the food allergy, my lip was swollen. Look, I’m I’m I’m talking about terrible hippo lipo. No, hippo don’t have a lip, do they? Hold on. Fish. No chicken duck. Anyway, one of those like like like uh who lip should I refer to? What is that beautiful girl that mirror to um the richest man? I don’t know. Sanchez, what’s her name? But anyway, it got bigger than that. So when the lip explode, I mean expanded, it ripped my skin when it was healing. When it receded, when it receded, so I still have the crack on my lip and it take weeks to heal it. So that’s why I said do not play with food allergy and that’s why I cook at home. I don’t care. I don’t get free food unless I know what’s in their food because if they have corn, if they have peanut and stuff that I’m allergic to, I’m allergic to like a few other things. But that was my issue. It’s not their issue. I just learned to to watch out for my needs. Okay. Okay. Let me go clean this a little bit because um I need a new cutting board for the vegetable for real. But I need to go clean the knife. I’ll be back in two. No, in 1 minute. Sorry about that. Because I handle those shrimps. I want to make sure that my hands are completely safe to handle other food. Please. I think this plate would be big enough because we have a few. Okay. You know what I forget today? I forgot a cookie cutter. have some ripen avocado. That’s what I need for for a side dish. I love about this hash avocado that they is so meaty. Okay, don’t don’t go get that big avocado. The bigger the avocado, the bigger the pits are. So, this hash here, it’s it’s amazing because the seed is so little. I’ll show you what I’m talking about. Look at that. Amazing, right? So to move the other half. So easy. Okay. I want to do something fancy. Then I will go ahead and use my scooper, my measurement cups. And there a few sizes. So, so that way you have varieties of sizes. Okay. This is for the side dish. You know me, I love beautiful food. So, when I’m done, I’m probably going to put it back in in the shell here in the You know, avocado is absolutely good for you, for your skin, your hair. But I found gas even I eat them, you know. I mean, um I’m just one of those cook that are so sensitive to a lot of food, but I still eat them, you know, because I need the the richness in the avocado. All right. So, let’s put them back on here. While I’m doing that, let me go ahead and sauté the um the bread. Okay. because um it’s not the best looking, but um I’mma use very light very very light um gas power. Let me oil this thing so that way it it’ll not break up too too too much. So many different That’s what we come from. That’s another crazy I eat um avocado regularly cuz it does good to our skin and our hair. All right, here we go. Ain’t that beautiful? There’s no frying today. Okay, this right here. Well, no, it’s not a Friday. Today is going to It’s not a Friday. It’s not a French fried day today. Okay. It’s going to be just healthy shrimp sandwich. Okay, I’m going to use the um a teaspoon of oil. If you have oven toaster, go ahead and use your oven toaster. This is the Salvado, I believe. Oh, no, it’s not the Salvado. This is the um this is the It’s Italian artisan roll. It’s cross between the sour dough I think. Cross between the sour dough. This is going to make a beautiful sandwich. Or we can have these. We can try these also two kind of sandwich. Okay, we’ll do the regular sandwich. Filipina. I thank you. I I do have some accent, you know. I don’t speak perfect. I don’t speak that well of English, but I I have a little accent. Um I don’t know why, but I always do remove the
the brown part of the bread that because all the fats are on the bottom here. That’s why I I I always make sure that I You don’t have to do what I do. Okay, you’re fine. But I have the obsession. So yeah. All right. We going to we going to toast this oven. Not oven toast. We we we going to do um pan toasting here. We’re going to sauté our bread. Okay, we’re going to do this first. We could for this guy here. We going to cut this into We going to We’re going to cut this in two half. Okay. Put this aside. Remember, I’m I’m going to be sautéing this right here also. This is the um the mushrooms. So, the mushroom will go on the side also. He like his mushroom on the side, his other vegetables on the side. So, he’s one of those person that’s pretty picky. Also, um I’m going to do side dish with with u veges of of apples. I think it would be nice. So I’m substitute with French fry with veggies of apple. Better yet, I I can sauté this and make it taste amazing with a little bit of of um cinnamon on it. Okay, this is what he said. Why don’t you use the apple vegging? The apple vegger is a waste because look at that. How much this apple that go to this pot here. I always do that every time I’m just a wedger. I have to pick the apple out because it’s just wasting too much. Excuse me. No fry. We’re going to substitute fry with apple wes of apple. That’s what they do in in some country, you know. I mean, in my country, we don’t have fries. We have yam. We don’t we don’t you don’t you don’t do anything with the fry. Fry was like I didn’t know about it until I came to America. Oh, yeah. when I first came to America, let me tell you a funny joke. Well, it’s not a joke. It was was something that I have to to deal with. Um, so my first year in America, I didn’t speak English. So, everything was was alienated. Everything was strange. Everything was crazy. Even people look crazy. The food look crazy. The language sound crazy. Right. See the veggies came in in in one side only. But please explain that to me. Um so I I met this great couple. They they childless. The husband name is Dan. Wife is Patty Curtis. Last name is Curtis. So Dan and Curtis are Catholic couple and very loving people. So when we first came um we we fascinated with with Dan because Dan is out doing his laundry. We live on the on the codac that little circle and and we we rented this duplex. It was it was very minimal at the time where everything is more pricey at the time also when when a dozen of eggs only quarter or even a gallon of gas only 99 cents you know and then was out pulling dandelion from his lawn you know he was a white man we fascinated with the white people because in Asia we don’t have white men with blue eyes and color hair, you know. So, we um we fascinated with Dan. Dan was smiling at us. We smiling at Dan. He probably say something, but I I don’t we don’t understand it. My brother and I, my parent, neither of us speak English. And then u so we move into the neighborhood that Dan being the white man and then Daryl being the a black man. And um Daryl was nice and um every time when I when they got beat up from school, Daryl was always comforting and always be telling me that oh probably telling me that not all black people are bad, you know, um because I’m always find myself defending myself in school and I got in the fight a lot of time. Sorry. This is good. Red apples are my best. Yeah. Or Fuji, you know. So, we got two item on our plate now. We got the avocado. We got the wedges apple. Our bread is toasting. I’m going have another bite. So when I first came, I was already 17 years old and and I didn’t know about the American school system, right? So I because being 17, so my sponsor um places us in high school and And we forced to learn the language. Not forced. We we have to learn the language. We have to get schooling. I think I told you guys that before. If you were here before, but anyway. Here we go. Two item on the plate. So, I’m always be fighting because people’s always agitating me. I know. they’ll be saying some crazy thing you know that irritating agitating me so I didn’t understand the whole the language so I don’t know whether it was friendly or unfriendly but I know that when it’s not friendly you know they be they be be they be saying crazy stuff I know that they call us Vietnamese eat dog or whatever I know I I gotten to understand the word Vietnamese eat and dog so I said why do we call us Vietnamese eat dog you know I mean None of that makes sense to us. So, I know. Let me shave this a little bit. I I want to toast it. So, so it go quicker. I’mma use the toaster. Cheating my way. So because of the racial slur, it really I gotten to learn the new language in a bad way, which I’m not impressed about it. You know, I I learned that there’s um they always been the unkindness gesture and and challenge to fight. So, I found myself doing a lot of fighting over the course of my four year in high school. In fact, they kept me full year in high school. When I when I graduate, I I was 21 and a half. I was my birthday is in January January. So in January 19 1984 I turned 21 and by June come graduation come I’m already 21 and a half. So I didn’t know that I I just walk like everybody else. And then like I was saying, you know, um Lincoln High School have been more than more than loving, kind to me and allow me to graduate and they could have kicked me out, they could expel me. They didn’t, you know, all that fight I that I participated anticipated participated while I was in high at Lincoln High School. Um, I know it wasn’t my fault, but then I I got involved in a fight so many times um that the villain will like look at me like if I fight one more time, I won’t I will walk. This like at my fourth year in high school, I my English has gotten pretty good now. I remember when we have full period of English as second language with Mr. K. Mr. K is um I think he’s from Malaysia. is Chinese from Malaysia. He’s very very very friendly but very strict. He on the period he he has us he’ll lock the door. He doesn’t allow us to speak in our native language. And at this time there’s a lot of refugees kids and in the in the city already everybody moved to California um in search of similarity in search of someone that’s similar to them you know so that’s what happened. So we have a lot of other refugees who transited into into Stockton, California, Long Beach, San Diego, name it, you know. I mean, there’s so many of them out here in the state. It’s just like capital city for for all the Asian folk. Remember now, this is before the movement to to Massachusetts. Now, I think the largest crowd of Cambodian people live in M state of Massachusett, you know. I mean, I haven’t been to Boston or any part of Massachusetts yet, though. I I should have. Yeah. So, I’m going to make a little cutie roast here while waiting for my bread to waiting for my bread to um to get toasted. So if you tell me that having immigration experience it’s it’s um it’s amazing. No, it’s not you know I mean I talk about refugee experience that was horrible you know five six years in refugee camp that that was take a lot of my life also you know years but then good thing that happened when I was in Thailand is to learn how to cook to sew to to knit and all that wonderful stuff you know I mean they taught that in the in the culture center where where Thai tai teachers art art and craft teachers assigned to work with us. So teaching us not the language of teaching us um home making skill. So that’s what I had come with this beautiful knowledge of art and craft and and uh crocheting and oh my gosh I’m sorry folk. So I I got to appreciate um the time that I spent in Thailand, you know, now now there’s a lot of tension going on between Cambodia and Thailand. They fight over the um they fighting over some land or some landmark and Thai people be saying all kind of mean stuff to Cambodian people. Now mama, I’m a Thai descent. So whatever they say affect me both Cambodian and in Thai way because I’m half Thai and half Cambodian. And when those two country are fighting like that, so it affect me both way. Oh, it’s a beautiful rose. Yeah. So it affect me both way, you know. I’mma cut it shorter. So I wish that they didn’t do that. Now I heard that the Cambodian government are hiring national lawyer to to take over the look over the case and and though the with the Geneva Conventional or whatever it was where the maps are being mapping. Um, these are the beautiful roses. Okay. Complimentary from chef one. All right. So, our toast is getting pretty good. Okay. Um, let me do one more roast and we done. Okay. I want to have like a pair of everything. It just it just an audio. My me when I visit in Asia, I I visit Thailand and Cambodia. I still have family in Cambodia. I still have a lot of family in Thailand. I have a lot of family in America and Australia and working in North Korea. We some in France too. Oh yeah.
So it’s like 12 tribe Israel after the war was taking place and my family got dispersed everywhere. Okay. So, it’s so resistable. I’m going to eat it. That way, it won’t it won’t be in the way no more. I’m sorry. Got to have it. Second roses. Yeah. Oh my goodness. I have no red and no no no other color but only green. Let me sauté my my um let me sauté the mushroom first and then we can cook the meat. To do that, I’ll do about a teaspoon of of olive oil. Mommy, we have the fresh garlic that we minced earlier. Let’s go ahead and I’m going to put a little bit of cilantro and I’ll leave some for our garnishment because there’s no color today. So, I might I might open this mango just to get a flavors a tinge of flavor and the color on my plate. I had beautiful green though, you know. It’s lovely. It’s love lovely. All right. So, let me add my mushrooms. Remember the mushroom we have earlier? Okay, let me do one more fruits. This mango is not quite ripe yet, but I’m not concerned about it. I just want some color. Yes. I forgot to bring my cookie cutter. It would have been beautiful. Hey, let me sample this. It’s delicious. So, our meal today We don’t have potato carb u because we are using the two kind of bread the wheat bread and the and the um of the Italian bread. I’mma do A dash of all seasoning. Okay. Oh, let me put off. Oh, remember we have this. I’m going reduce this simply have extra fruits in here. getting better with the color. Oh, look at that. So, we have cucumbers, the beautiful roses, and we have avocado, avocado balls, wedges of apples, and the mango balls. Okay. So, now we’re ready to um ready for the sauté mushrooms and then we’re going to cook our shrimp burgers. We still have the shrimp burger. I have two of these, but Oh, you want Oh, I I had cherry earlier. I’m going to sauté this down a little bit. Um, right now it looks pretty good. This is the the texture I like, but he like his vegetable cooked a little bit um longer. So, I’m going to do about a minute more. Excuse me. This is easy way to eat your mangoes. Okay. Stop. Feels so good. Everybody learn a little bit more. Here are the sauté mushrooms. A little bit of garnishment. It would be nice to have some chili peppers on it, huh?
He can’t eat any of your hot food. All right, there we go. Different parts of your life and how how things have happened for you or not. You know
exactly. You got my You see my white thing for my phone?
Charger.
Oh, you got it. No, you got it right there.
I forgot to bring mine.
No, it’s okay. Look, I got you another one where you can screw. You can even put it here on your lapel. You see that
microphone?
No, no, no. This for the camera. Yeah, it’s for the camera. You just screw the thing on the top of it and you bend those legs out like this.
See? Look durable.
It’s very durable. It’s very strong.
Sure.
Yeah. Look, this takes on any It stands up great. This is strong. Trust me. See the pressure I just put on there?
You really?
Yes. Very strong. But you screw your thing on top of that. So, don’t worry about that. I got another stand. Are you going to be ready to eat soon? Yeah. Yeah, I will be.
How long’s a little bit? Because I’m cooking the meat now.
Yeah. I’m going to turn my YouTube and let the beat play and I’m going to eat and then go back to YouTube.
Okay. Cuz this is shrimp. It’s going to cook quickly.
Yeah. I’ll be ready in a minute, brother Clint. But um Yeah. So, yeah. So, so yeah, that’s that’s strange. I’m sure he’ll be hitting me up again cuz he been uh
I have about two tablespoon of olive oil. I won’t need that much, but um I accidentally put there because he distract my he distracted me a lot. The shrimp cook relatively quick. So, um, it can be done in a few minutes. Look at that. It’s already coming out so nicely to prepare my bread because he didn’t like salad or anything like that. So, I’mma leave it alone. B Um, I do the hum spread or thousand island spread cuz um I couldn’t find the mayonnaise. So, I’m going to go ahead and get my sandwich ready. If you have hummus, hummus is going to be good for this kind of spreading, okay? Because they’re going to give a beautiful flavor because hummus came in different flavor and there’s some garlic, some onions, and all kind of different flavor. But he doesn’t like tomatoes. So, I’m not doing any of that thing. Let me wash my hands. The bread is crunchy. I hope he likes it. Well, there’s no oil. He’s going to eat it. Let me let me cut this. This is good. Let me cook for another half minute. Look at that shrimp burger. B. Bye. I’m the one with harder hearing, but I know what your problem is. You got to hold on downstairs. Guess Oh, I have one b one more burger to to make because I got two sandwiches here. Okay, hang on. This is so good. You got to try at home. Let me This going to be the cilantro and he cannot eat that pickle again. Look at that shrimp sandwich. Okay. Let me bring you over so you can see. That’s how a shrimp look like. A shrimp burger. So you try it at home. Okay. I’m going to leave full descriptions of the recipe on my YouTube channel on the descriptions because Tik Tok are being very frugal. They don’t allow me to. Well, I could, but you know what? Too much work for me. So So, I’m going to cut this into half already. So, easy to serve. Okay. It’s delicious. Believe me, if you have not tried shrimp burger, try it. This is my first This is my first recipe. my first shrimp burger recipe. Okay, so tell you um it’s amazing. I love it. It’s just so delicious. And then we place it like Oh. I know. Still lack of color. It would be nice to have some red. I want to put some chili pepper, but then he going to blame me for distort his vocal because he’s getting ready to lay vocals on his new single. So, all right. So, looking good. Not only that, it looking good, it tastes amazing. Um, I’m happy for the end result of it. I need a toothpick. I don’t He have no toothpick. So, I’m proud to say that Chef Bonner had created shrimp burger today from the scratch with this beautiful amazing Oh, make it heart shape. Um, avocado on the side. wedges of apples and some mango balls. It’s going to taste amazing. So, no potatoes, no um no French fry today because I’m offering him the healthy and delicious options. Um So I would invite you to to try at home. Okay. Shim butter. All you need are couple pound of shrimp if you’re going to make full family. Other than that, it’s about a pound of shrimp for yourself. You have two big burgers. And if you’re big eater, if you’re not big eaters, one half pound is fine. Okay, here we go. Um, waiting for another burger. It looks so amazing. Look at that. Oh, dang it. I’m almost forget the sauté mushroom. It’s going on the side cuz consider being someone who is picky. Here we go. Are we happy now? The plate are full. Okay. Shrimp burgers, sauté mushrooms, one medium or one small avocado, veggies of apples, and mango balls. We good to go. Okay, this one is done. Also, I’m going to go ahead and create a another sandwich here. Okay, same thing. He doesn’t like his anything like that. So, I’m go ahead and bring a burger over. Oops. Oh, this is true tea. I’m a chef, so I get to do what I like. I’m going add some cucumber on his He doesn’t like pickle. But this is going to trick his brain. He’s I don’t like No, it’s not. It’s not pickle. It’s just It’s just regular cucumber. All right. Yeah. Oh yeah, who can forget? If you don’t like cilantro, leave it alone. It just me loving the extra extra extra extra herbs. Look at that. It’s crunchy. And then you have tender shrimp burger. Oh, guess what? There’s no cheese. That’s right. No cheese. It’s fine. There is enough richness in here already. Um, there’s no need for extra extra. Okay. here. I guess I can do Mom, your food is done. Okay, so that’s his extra. Sometime he like to eat more. Um, I’m just going to set it down with fruit and veggie that I have left over today. So, this is my offer to him. He can have second if he likes or I can do this. Offer the different kind of bread like that. What you think? Good. Been good. All right. It’s a big mess, so I have a lot of cleaning to do. However, my shrimp burger is absolutely stunning. It tastes absolutely delicious, absolutely simple. You can make this at home. If you have questions, if you don’t understand what’s going on, please review this video and full videos. You know, this is live show. So, it’s live streaming, but I capture every moment of it, every recipe, every ingredient, every conversation, every move I make, we got it on video, so you won’t miss it. Okay, so here we go. A shrimp sandwich over the savado and over piece of is it wheat honey bread so it going to look better if you serve in the dark r okay so simple as it is and um and of course I’m serving with delicious sauteed mushrooms and who cannot leave out the avocado wedges. Okay. So, this dishes is is absolutely healthy, absolutely delicious. So, I would love to invite you onto um into your own kitchen and create this elaborate. It can be dinner if you like. I’m not recommend for breakfast, but if you’re going to have a breakfast, go ahead and have it. lunch will be suitable. Okay. So, um here I go. Before I depart today, I would like to express my gratitude for those who’ve been here for me and and been on my channel and subscribe and return to my channels and and give me like and subscriptions and send me the hearts and the comments. I appreciate that a lot. you mean a lot to me. You you help my my uh my YouTube channel progress in a beautiful way. Um a mile away from getting my my monetary monetizing, but um I’m just working toward that goal. I got everything else say for the community watch hours. So, I I hope that you will come on into my videos and help me out by watching some of those incredible videos, will help add up my hours, and hopefully that I’ll be able to not have to worry about taking full-time job somewhere, be able to stay home, take care of my mom who the eyes is deteriorating. It’s not a sad story, you um I I can improvise, I can do many other things, but it would be nice for me to don’t have to struggles in many ways. So hopefully that one day when when I’m reaching my ultimate goal, I will be a joy cook to allow me to bring even more delicious ingredients and cooking to your kitchen. Yeah, let me get that. Is your phone open? Let’s keep this. Oh, nice. Oh,
cuz I need this in mind while working out.
Oh, I’m serving right now. You ready?
Yeah. Just give me try something.
Okay. So, like I said, always appreciate all of you. Tik Tok all this hard. I know that my grandkids did amazing jobs in all this heart. I love it. Um I think they’re on vacation right now. The one live east coast, the little girl, she’s walking now. So cute. And my son um then just had a birthday last month and he just he going to be in first grade this year, I think, when he go back to school. But I just want to say that thank you so much for all the support you lend me. and I do the same thing for you too when you subscribe to my channel. I also go back and subscribe yours and you know we all about supporting each other and and don’t forget who behind my success. So, thank you so much for being here for me. And if you have not already subscribed to my YouTube channel, my my Tik Tok fan, I would love to invite you to jump over to YouTube channel and give me a thumb up, a like, a share, and of course, subscription is always a big help, right? So, does not matter what future hold, but I’m going to be here until the end of the time. Until then, I’ll come back and see you another time. In fact, I was going to make dessert today, but then um I have to look at the package first because this kind of dessert is um it’s it’s I needed the ingredient from Thailand or another country. So, I have to understand the instructions on the packages first before I even start doing the cooking. So therefore, let me understand the concept buzz before I put it in action because you know that when I do live show um I wanted to do it right and it’s going to be my first time also making the gelatin um in a fancy um mold little florals here and there. So beautiful. I like to do that to be able to present that to you the beautiful the beauty of it. It’s just amazing artistry of the food making. That’s what I love about, you know, because I love beautiful food and great tasteful tasty food. That’s what I’m all about, you know, to bring you all that. So, anyway, so I’m I’m leaving you for right now until we meet again. All the Tik Tok fan and family and my grandkid where you at. Enjoy your vacation. Have fun. Have a good day, a good evening. Until I see you back again.