Try some fish sauce next time you “grill” it. Umami and carmelizes the outside.
Good tip. I’ll try it next time.
Where’s a good place to buy tuna?
In Taiwan? I’m still not back yet. Don’t know in Taiwan.
. I lived in Hawaii for awhile and ate fresh fish almost every day.
I worked as a chef for years. Don’t do it. Cooking as a hobby is one thing, but the conditions are the worst. No holidays, unbearable heat, and little money. High stress, etc.
Before coming to Taiwan, at my last restaurant I was working 14 to 16 hour days 6 days a week.
This article mentions a job as with speaks for itself
Not to mention the high drug and alcohol abuse and mental health issues.
The majority of chefs turn to substance abuse to deal with the stress.
@anon38216271 asked me to share the recipe for the jambalaya that I make, so here goes. The original recipe calls for andouille sausage and filé powder, neither of which are widely available here, so I just use Taiwanese sausage and skip the filé powder. Although not strictly authentic, it still tastes great in my opinion.
Ingredients:
1 pkg sausage, sliced
2 chicken breasts, cubed
Cajun seasoning (I got mine from iHerb. I think you can get it at Carrefour?)
6 cloves of garlic, minced
2 bell peppers, sliced
1 onion, sliced
2 stalks celery, sliced (often not available here)
1 can crushed tomatoes
1/2 tsp red pepper flakes (I just use the packages that come with pizza!)
1/2 tsp black pepper
1/2 tsp Tabasco sauce
1 tsp salt
2 tsps Worcestershire sauce
(1 tsp filé powder)
1 1/4 cups uncooked rice
3 cups chicken broth
Directions: (I use one stock pot to cook everything in)
Coat the sliced sausage with Cajun seasoning and fry in a little oil until browned. Remove from pot.
Coat the diced chicken breasts with Cajun seasoning and cook in the sausage grease until no longer pink on the outside. Remove from pot.
In the same pot (add a little oil if needed) add minced garlic, sliced onion, celery, and bell pepper. Sauté until tender.
Add the crushed tomatoes.
Mix in the red pepper flakes, black pepper, Tabasco sauce, salt, Worcestershire sauce, (and filé powder if desired).
Add the cooked sausage and chicken back in.
Add 1 1/4 cups of uncooked rice.
Add 3 cups of chicken broth and bring to a boil. Cover, turn heat to low, and cook for about 25-30 minutes until much of the liquid has been absorbed and the rice is done. The jambalaya will continue to absorb the liquid as it cools down.
Notes: You might want to stir halfway through cooking to make sure the rice doesn’t stick too much to the bottom of the pot. Also, you can add some shrimp during the last ten minutes of cooking to jazz it up!
Here are some photos I took while making it, if you’re interested…
Thank you!!
I’ve never heard of clafouti. Is it baked? If so, do you think a Taiwanese style oven (basically a toaster oven) could handle it? Recipe? 
Yep it’s baked. And I bet it could be done in a toaster oven. I was going to try it with this one but didn’t want to run mine for an hour.
Here you go.
My son will come back from camp and sure will try this one - thanks for sharing.
Haha, went back to see the results and was surprised to see someone had voted yes. Then I saw it @Andrew0409.
If you really want to, maybe give it a try while you’re still young. There are rewarding aspects of the job too. I do miss it, but you can’t raise a family while being a chef… Well, it’s hard to be a good father anyways… Mostly because you’re never at home
I just like cooking for myself as a hobby tbh. I don’t think I would really enjoy it doing it all day for others.
When I miss it I throw a dinner party. Make everything from scratch and take a few days to prepare. It’s fun but also reminds me how tiring it is
A combined way to do finance and cooking is to hire people to cook the recipes in a restaurant. Andrew for CEO of Andrew’s Restaurants Limited!