Pad Kee Mao (Drunken Noodles) with Beef

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Thai”. I am just going to start to say that Thai food is one of my favourite cuisines, so much so that I constantly try to recreate it. Thus, why I had issue with this theme was trying to come up with something I have never attempted before. Then I remembered this small Thai place near my old work that made killer Pad Kee Mao. This dish also gave me a chance to try out my new wok that I have been meaning to break in.

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Kimchi Ramen

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Dorm Food”. I never stayed in a dorm but I did eat cheaply during college. The one dish that stood out was top ramen with an egg. I decided to recreate this but with a dish that I actually want to eat and I love ramen.

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Asian Marinated Steak Fajitas

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “rice”. Obviously, you can see no rice in the faijitas but I will probably make another post for those. I have made fajitas in the passed but never asian marinated and I can honestly say that this will be my new go to whenever I want to make Fajitas. The difference in flavour is not huge but it is very subtle and very welcomed without too overbearing. I think next time, I might add a different spice or sauce to go with it. Also, I would go with fresh ginger next time for more ginger flavour.

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Hong Kong Style Egg Tarts

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “East Asian” and my secondary theme was “Sweet or Savory Tarts”. I am going to start with the fact that I am not particularly fond of baking. Also, I do not think I have ever made a tart bofore. Now that those two things are out of the way, I’m going to say that these were really good. So good that you question how bad they are for you but then you decide to ignore that. I am not sure why I even questioned it since these are basically eggs and sugar. How could you go wrong? The crust is basically a sugar cookie and the custard isn’t very sweet but fits very well. I decided to use my food processor’s dough attachment to make these because I have never used it before and it made it incredibly easy to make. I could see myself making these again.

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