The multilingual chef at Green Leaf Vietnamese Restaurant has Taishanese (a Cantonese dialect), Vietnamese, and English under his belt. As if that wasn’t enough cross-culturalism, Peter Kuang is a Chinese chef, making Vietnamese food, in an American city.
Here’s what he did on his last day off.
Last week I had a day off on Wednesday. I went to talk to Hui’s Food Distributor to see what was new—to see if I could create something differently for my menus. I also went to Viet Wah in the International District. I don’t go to the market every week, but every couple weeks.
But most of the time when I have the day off, I play with my kids, Alicia and Erick.
I like to eat. And my kids—they love to eat! Last Wednesday I cooked at home after we went swimming at our club, Allstar Fitness in West Seattle. I bought some T-Bone steak from Costco and went home and marinated it using Johnny’s Seasoning Salt and different herbs. Costco also has a teriyaki marinating sauce that I used. I pan-fried it on both sides first, and then I wrapped it up with foil and put it in the oven. Very tasty. It probably takes 10 to 12 minutes. We got some asparagus at Costco, too. I stir-fried it together with mushrooms and garlic—something simple, very simple.
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