Pad See Ew

Protein of choice - 1 lb., (beef, chicken or tofu) thinly sliced

Oyster sauce - 2 tbsp. + 3 tbsp.

Soy sauce - 4 tbsp. + 4 tbsp.

Pepper - 1 ½ tsp + 1 tsp

Sugar - 1 tbsp. + 2 tbsp.

Cornstarch - 2 tbsp.

Onion - 1/2, sliced

Garlic - 5 cloves, minced

Chinese Broccoli - 2 cup

Noodles - 1 pack

Egg - 2

In a large bowl, add the Protein along with 2 tbsp. Oyster sauce, 4 tbsp. Soy sauce, Pepper, and Sugar; stir to coat the protein. Sprinkle with Cornstarch and massage to coat the protein evenly. Marinate in refrigerator for 15-60 min.

In a small bowl, mix together remaining Oyster sauce, Soy sauce, Pepper, and Sugar. Keep aside.

In a large pan over high heat, fry the protein until it is about 80% done, about 6 min, then remove from pan and set aside.

Add Onion, Garlic, and Chinese Broccoli to the same pan and cook for about 3 min, until it begins to soften, then add the Noodles. Immediately add the sauce to the pan and gently toss until just combined.

Push the Noodles and Veggies to one side of the pan and pour the Eggs into the empty space. Scramble until just set, about 1 min, then stir into the Noodles and Veggies.

Add the Protein and toss to combine.

Serve immediately. Enjoy!

Brioche

Yeast - 1 1/4-ounce packet Buttermilk - 1/3 cup + 1 tbsp. (lukewarm) Bread Flour - 3 cup

Sugar - 3 tbsp. Salt - 1 tbsp. Egg - 5 Butter - 2 1/2 styicks, melted and cooled Canola Oil, for greasing

In a small bowl, whisk the Yeast with Buttermilk until it dissolves. Let stand for 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the dough hook, mix the Bread flour with Sugar and Salt. With the machine at medium speed, add the Yeast mixture, then add 4 of the Eggs, 1 at a time, beating well after each addition. Drizzle in the Butter and beat for 10 minutes; the dough will look slightly greasy. Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight. Let the dough stand at room temperature for 1 hour before proceeding.

Lightly oil a 10-by-5-inch loaf pan. On a work surface, roll out the dough to a 10-by-8-inch rectangle. With a long side facing you, fold the dough in thirds and fit seam side down in the prepared loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 1/2 hours.

Preheat the oven to 425° and set a rack in the center. In a small bowl, beat the remaining Egg. Brush the top of the Brioche with some of the Egg wash and make a 1/4-inch-deep slit down the center of the loaf. Bake for 20 minutes. Brush the top again with Egg wash and bake for 20 minutes longer, until the top is deep golden and an instant-read thermometer inserted in the center of the loaf registers 182°. Transfer the Brioche to a rack to cool for 30 minutes, then unmold and let cool completely. The Brioche can be wrapped tightly in plastic wrap and foil and kept at room temperature for 2 days.

Basic Vanilla Cake

All Purpose Flour - 2 1/3 cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Sugar - 1 3/4 cup

Butter - 1 cup

Milk - 1/2 cup

Egg - 4

Vanilla - 1 tsp

Let your Butter, Egg and Milk come to room temperature. If the ingredients are cold, the batter won't form an emulsion and your cake won't be light and fluffy.

Preheat oven to 350 F. Butter and flour two 9-inch cake pans. It can help to line the bottom with a parchment paper cut to fit the pan.

In a large mixing bowl, sift together Flour, Baking powder, Baking soda and Salt; set aside.

In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the Butter on low speed. Add the Sugar and Vanilla and beat on medium speed until fluffy. Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl. Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add 1/3 of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the sides of the bowl as you go.

Pour the batter into the prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached.

Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.