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Chef Andres’s Thai Chicken Empanadas Recipe

thaichickenempanadasIf you like sweet, spice and everything nice you are in for a treat with Chef Andres‘s Thai Chicken Empanadas! Add some extra flavor into your kitchen with this delicious dish. You wont be disappointed with the blend of curry and coconut and some heat! Read below to get his recipe.


6 # boneless chicken thighs

3 large white onions (sliced)

4 tbs red curry paste

2 cans coconut milk

2 cans coco Lopez

4 cups water

1 pk 15 oz disco dough

1 qt Thai basil (leaves only)

1 cup garlic cloves

2 Tbs chopped ginger

1/2 cup chopped scallions

1/4 cup lime juice

1/4 cup chili paste

1 cup blended oil

Salt and pepper to taste

Chicken filling directions:

  1. Heat your oven to 375.
  2. On a sheet tray, place the chicken thighs and add oil, salt and pepper. Marinade well and place it into the oven until fully cooked (about 18 minutes).
  3. On a rondeau pan, add cooking oil and add white onions until caramelized. Add red curry paste until fully incorporated.
  4. Add coconut milk and coco Lopez to mixture. Cook for 5 minutes, then add the water and let it simmer for about 10 minutes.
  5. Work on the chicken thighs – fully cook and shredded with your hands into thin strings, then add to the cooking sauce and let it incorporate it for about 10 minutes. Transfer to a sheet tray and let it cool down.
  6. Once the mixture has cooled, add 2 Tbs of the chicken mixture to a disco dough. Then close it with your hands making sure you seal both ends, set aside until finish the rest of the mixture.

Thai basil mojo directions:

  1. In a blender add the Thai basil leaves, garlic, ginger, scallions, lime juice, and chili paste.
  2. Blend until it’s fully incorporated, then add the oil slowly and let it infuse.
  3. Add salt and pepper to taste, set aside.

Cooking and plating directions:

  1. In a deep fryer at 375 f, add 2 of the empanadas and cook until golden brown for about 3/4 minutes.
  2. After is done, cut it in half add the Thai basil mojo as a dipping sauce and garnish with micro cilantro.


Connect with Our July Chef of the Month:

Shop His Look!

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

Chef Andres Callao Mahi Tacos Recipe

mahitacosWith Summer coming to an end, we are ready to take advantage of all the freshest seasonal ingredients before Fall arrives! A delicious fish dish is always welcome in the Summertime. Our July Chef of the Month, Chef Andres, has shared his Callao Mahi taco recipe with smoky aioli, huacatay sauce and Peruvian salsa criolla. Get his recipe below to taste for yourself!


2 lb mahi fish
2 Qts whole milk
2 cups cusqueña beer
1 can chipotle peppers
1 Qt mayonnaise
1 Qt basil leaves
1 Qt mayonnaise
4 cloves garlic
1/4 cup white vinegar
1  lemon
Salt and pepper
1 red onion
1 carrot
1/4 bunch of chive batton
1 pc Fresno pepper
1/4 cup chopped cilantro
2 limes
Micro cilantro
Corn tortilla


  1. Cut the mahi into thin, but wide pieces.
  2. Marinate fish with milk and cusqueña beer .
  3. Make the smoky aioli: Combine 1 part chipotle peppers and 2 parts mayonnaise into a bowl. Add salt and pepper and a little lemon juice into mixture.
  4. Make the huacatay sauce: In a vita mix add basil leaves, mayonnaise, garlic, white vinegar, juice from lemon, salt and pepper and blend until combined into a smooth sauce.
  5. Make the Salsa Criolla: In a metal bowl mix sliced red onions, julienne carrots, chive Battons and Fresno peppers, and chopped cilantro. Add lime juice and salt and pepper to taste.
  6. Plate with corn tortillas garnished with sliced limes and micro cilantro (a lot of layers of flavors and kick).


Connect with Our July Chef of the Month:

Shop His Look!

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

Chef Andres Korean BBQ Cauliflower Recipe

Tired of boring vegetables? So are we! Chef Andres has shared his Korean BBQ Fried Cauliflower Recipe with us to help spice us the veggies we all need to eat. With his blend of flavors and vegetable combinations, you will be craving this dish all week long!



1 Head white cauliflower

1 Carrot

3 Celery stalks

1 Handful baby spinach

1/2 Cup soy sauce

1 Cup granulated sugar

1/2 tsp Black pepper


1. Cut the cauliflower into florets and set a side.

2. Peel and cut the carrot in to parts and cut the celery stalk in 3 parts.

3. In a Japanese mandolin, julienne the carrot an celery 1/2 inch size and set aside.

4.  Combine soy sauce, sugar and black pepper in a sauce pan and mix it well until the sugar dissolve. Cook for 5 minutes until sauce thicken and reduce.

5.  In a sautéed pan medium heat add 1/4 cup of cooking oil, add the carrots and celery cook for 2 minutes.  Add the salt and pepper, then add the spinach. Cook all together for 1 minute and set aside.

6. Deep fry the cauliflower until golden brown then transfer to a metal bowl. Toss with Korean BBQ sauce.

7. On the plate,  add the sautéed vegetables first as a nest then add the fried cauliflower and garnished with white sesame seeds, chives and micro cilantro.


Connect with Our July Chef of the Month:

Shop His Look!

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

July 2018 Chef of the Month Andres Sen Sang


We are so excited to introduce our July Chef of the Month, Chef Andres Sen Sang!  He is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand. Read below to find out more about Chef Andres and shop his look!

1. Where were you born?

I was born and raised in Guayaquil, Ecuador. After High School, I came to the states with my father and brother to visit. My father asked me if I wanted to go back home or stay in the states and I chose to stay. It was one of the best decisions I made in my life!

2. Where do you work and where are you based?

I am currently the Executive Chef at Suyo GastroFusion in the Bronx. It’s a New Restaurant and Bar in the Bronx serving Peruvian and Asian infused dishes. We just released the Bar menu and will be releasing the Dinner menu in a few weeks. We are bringing progressive/ modern cuisine to the Bronx. Now you don’t have to go to the city to get that kind of dining experience. The Bronx is where it’s at right now, we are really up and coming.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite tool in the kitchen is my knife that I got while I was at The International Culinary Center. I decorated the end of the knife with yellow, blue and red tape to represent my Ecuadorian flag. I’m proud of where I came from.

4. What is your sharpest sense out of all the 5 senses?

I would have to say my sight and touch – these two go together for me. I use my sight to take in my surroundings. I look at colors, shapes and sizes and then I also feel the texture of things. I combine these things to create my dishes. This is why they go hand in hand.

5. What advice would you offer for aspiring chefs?

My advice for aspiring chefs would be to keep grinding. You have to keep motivating yourself daily. Always be consistent in your work and always maintain a good work ethic. Make connections with people everywhere you go, networking is a powerful thing in this industry. Stay humble and grateful for all the opportunities you get. Don’t ever be afraid to fail, it actually turns out to be a great lesson for next time.

6. What is one culinary tip every chef should know and perfect?

I would say to always listen and pay attention to details. Always make sure that your kitchen is organized. Your stations should be prepped and set for success. A successful Chef once told me, “always be proactive not reactive.” That has really stuck with me.

7. What does good food meant to you?

Good food to me means that it was cooked with love and passion. Good food is that type of food that you always remember exactly where you were, who you were with and how delicious and satisfying the food was. It becomes more than just good food, it becomes a memorable dining experience.

8. What features are important to you when selecting your chef outfit?

Bronx Chefs are all about swag. You don’t necessarily have to be professional all the time, but you should always look clean. I’m all about a fitted hat, ripped jeans and sneakers. It should be comfortable and allow me to move. It’s a new generation out here and I’m so proud to be a part of it.

9. Favorite ingredient to work with?

Salt and pepper. Sometimes these two ingredients are all you need… oh and love. Salt, pepper and love.

10. Favorite City to dine out in?

I would have to say my hometown of Guayaquil. I mean, there is nothing more satisfying that food from your home town. It’s delicious and nostalgic.

11. Best Dish you have ever made?

Sesame crusted Salmon with Sesame Edamame Mash and Jicama tossed in Ginger Carrot Miso Dressing.

12. What you like to eat most often on your days off?

Days off, what are those?!?! Just kidding… On the rare occasion that I get a day off I like to have a nice piece of steak with a baked potato and a beer.

13. Person you would most like to cook for?

I would most like to cook for my parents. They are back in Ecuador and I have not had the honor of cooking for them as of yet. I hope to make it happen soon.

14. What made you decide to become a chef?

First of all, I never in my life imagined that I was going to be a Chef. I got my first job in this industry in the bakery at Virgil’s BBQ in NYC. I took the job because I was young and needed money. I slowly realized that I actually liked what I was doing. I worked my way up from that position. As I worked my way up, my passion for cooking grew. It just came so natural. I guess it was my “calling” as people put it. I couldn’t have made this all happen without support from my wife, family and friends. I truly love what I do and I love the journey I’ve taken to get here.

Connect with Our July Chef of the Month:

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

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