pad thai simplified

Pad Thai

serves 4

INGREDIENTS
For the Pad Thai sauce:

2" piece of tamarind paste + 1/2 cup of boiling water

4 tbsp brown sugar

3 tbsp fish sauce

2 tbsp soy sauce

1/4 ground white pepper

For the dish:

250g Pad Thai noodles

250g chicken breast, sliced thinly

8-10 shrimp, shelled and deveined

2 eggs (to make an omelet)

1 red onion, thinly sliced

3 garlic cloves, minced

1/3 cup dried shrimp, minced (optional)

1 cup Chinese chives cut 1"

2 cups bean sprouts, plus some for garnish

Cooking oil for stir-frying

For serving:

1 tbsp crushed chili flakes

2 tbsp peanuts, crushed

1 Thai lime, cut into 4 wedges

METHOD:

1. In a small glass bowl, add the tamarind paste and cover with boiling water. You can add more water to make sure the paste is completely submerged. Let soak for 15-20 minutes.

2. Meanwhile in a glass measure, make the Pad Thai sauce by combining the rest of the ingredients. Once the tamarind paste is finished soaking, use a fork to break up any remaining solids and remove any pits. Pour the tamarind into the glass measure. Mix well and set aside.

3. Soak your Pad Thai noodles in boiling water to soften and make pliable. This should take 5-10 minutes or follow package instructions. Drain noodles and set aside.

4. Season chicken breast with salt, 1 tsp soy sauce and cornstarch. Set aside. Season shrimp with salt and 1 tsp corn starch. Set aside.

5. In a large non-stick pan, add 1 tsp of cooking oil and make your omelet. When done, transfer to a cutting board to cool. Slice into strips and set aside.

6. Add 2 tsp cooking oil to the pan and sear the chicken until almost done, about 2-3 minutes. Remove from pan. Do the same for the shrimp and also set aside when done.

7. Add onions to the pan and stir-fry until golden, about 2 minutes. Add garlic and dried shrimp (if using) and stir-fry for another minute. Add back chicken, shrimp and noodles. Pour in the sauce and toss well together. Toss in Chinese chives and bean sprouts.

8. Transfer to serving platter and top with sliced omelet and extra bean sprouts. Serve immediately with chili flakes, crushed peanuts and lime wedges on the side.

atypical marbled pound cake

Matcha Pound Cake

recipe adapted from The Kitchn
makes 1 small 7" Bundt cake

INGREDIENTS
1 + 1/4 cups flour
1/4 cup cornstarch

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 112g) unsalted butter, room temperature
3/4 cup sugar
3 eggs
2 tsp vanilla extract
1 cup (8 oz) sour cream
2 tbsp matcha powder

METHOD:
1. Preheat your oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In the bowl of your stand mixer, cream butter and sugar on high speed until soft and fluffy, about 2 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla and mix well.

4. Add half the flour mixture and mix on low. Add sour cream and continue to mix on low. Remove bowl from mixer and fold in remaining flour.

5. Divide half the batter into the small bowl that was holding the flour. Set aside. Add in matcha powder to the mixer bowl batter and gently mix until just combined.

6. Add half the yellow batter first to the pan. Then add both batters in alternating scoops and swirl with a knife or skewer. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transfering to a wire rack to cool completely for another 30 minutes. Serve at room temperature.

VARIATIONS:

• Chocolate Marble - substitute the matcha powder with 2 tbsp of cocoa powder.
• Earl Grey Lemon - instead of matcha powder, add 1 tbsp ground Earl Grey tea leaves, grated rind of 1 lemon and the juice of it to the whole batter.