- Traveled to Niagara Falls, took my family sight-seeing in NYC, Washington DC, Atlantic City, PA Dutch County, and Philly
- After 1 online test, 1 video interview, 2 on-site interviews all within 2 weeks, landed a job in Elmwood Park, NJ
- Relocated temporarily to Rutherford, NJ then moved to a really awesome apartment with a really awesome roommate in Elmwood Park, NJ (3 minutes walk from church, 10 minutes walk to work, I really can't ask for a better place)
Now that I've finished school and started working, I have more time to do more domesticated stuffs. Yeah, like cooking. Living outside a city is no excuse not to cook Asian anyway. I happened to visit Flushing, NY which was like the 2nd Chinatown in NY and stopped by Hong Kong Supermarket. Not as awesome of a shopping experience that I used to have at 1st Oriental Supermarket in Philly, but for now it will do.
What's cooking, you asked? Thai food is!
Pad See EwIngredients:
1 lb. wide, flat Chinese rice noodle
0.5 lb. firm tofu, diced
4 tsp. light soy sauce
A bunch of scallions, or any greens you love, chopped
3-4 Tbsp. oil
6 cloves minced garlic
3 Tbsp. thick soy sauce
3 tsp. sugar
3 large eggs at room temperature
3 tsp. white pepper
1) Soak rice noodle in warm water for over 1 hour. Drain well.
2) Meanwhile, you can prep the other ingredients. Mince the garlic, dice the tofu, chopped the veggies.
3) Heat oil in a wok. Saute in garlic until fragrant.
4) Add tofu. Stir until tofu is golden cooked.
4) Toss in noodle, light soy sauce, and dark soy sauce. Saute and flip the noodle until evenly coated in soy sauce. Add veggies and continue sauteing
5) Sprinkle sugar. Flip evenly.
6) Push mixture to the side to make room for egg. Wait until the egg is nearly cooked, then scramble lightly, breaking it into chunks as you toss the noodles
7) Sprinkle pepper and toss evenly. Serve.
Tadaa..! What a treat after weeks of surviving first job, moving in-and-out a hotel, and finally moving into a new apartment. I'm so thankful of where I am today :)