PAD SEE EW 500g hofan 250g beef, sliced grated ginger salt and pepper cornstarch Sauce: soy sauce oyster sauce sugar salt and pepper water Saute: oil minced garlic bok choy eggs a The following music was used for this media project: Music: Morning Stroll by Steven OBrien Free download: https://filmmusic.io/song/10523-morning-stroll License (CC BY 4.0): https://filmmusic.io/standard-license The following music was used for this media project: Music: Modern Jazz Samba by Kevin MacLeod Free download: https://filmmusic.io/song/4063-modern-jazz-samba License (CC BY 4.0): https://filmmusic.io/standard-license

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My gosh!

Hindi lang naman siguro ako ang addicted sa panonood ng mga new movies, new series on Netflix.

Sa totoo lang o para hindi magtampo yung iba, lahat po yan meron ako sa aking cellphone.

Kompleto, Netflix, HBO Go, Prime Video, pati po Viva, Viva Max.

O yung Viva Max, meron palang isang wala ko yung view or kung meron pang iba, wala po ako noon.

Yung apat na yan, kompleto ako.

And last week, may pinanood ako movie, it's called Hunger.

I love it!

Kasi parang nakikita ko yung sarili ko nung ako yung nagsisimula pa lang as a chef.

And now that I'm a chef, nakikita ko pa rin yung sarili ko doon.

Napapatawang ako nung pinapanood ko yung movie na yun.

So sa lahat na mahilig magluto, culinary students, cooks, chefs, panoorin nyo yung movie na yun.

But anyway, ang haba ng intro ko.

Natakam ako sa Pad See Ew.

Kasi isa yun sa mga niluluto nila.

Pad See Ew is simply stir-fry Thai noodles with soy sauce, beef, chicken, vegetables.

Ganun lang kasimple, lutuin natin yan.

So to make a successful Pad See Ew, parang Pad Thai lang, kailangan mainit na mainit yung iyong wok.

Pagka wala kang high pressure cooker, katulad ko, or high pressure gas.

Ibabad mo lang yung wok mo diyan ng matagal-tagal.

3 minutes or hanggang makita mo na umuusok na siya.

And then today, I'm going to use beef.

You can always use chicken.

Nung tinatest ko itong recipe and kapag niluluto namin dati ito, we use chicken.

Kasi sinanay, hindi po siya mahilig sa beef.

Pero today, we're using beef.

This is just beef tenderloin.

You can also use sirloin that I've cut into thin slices like this.

So you just need 1.4 kg.

So there it is, don't put it too much.

Maybe the beef is more than your noodles.

So there, let's put it aside.

And then I will just put a bit of cornstarch on the beef so that it won't get watery.

Just a bit, just a bit.

And I season this with salt and pepper.

Pepper and salt.

Okay, so there.

And I put a bit of ginger, just some grated ginger.

That's it.

Okay, I can feel that it's not that hot yet.

So I'm just going to set it aside and then I will also prepare my vegetables.

Here, you may use any kind of vegetables.

As long as it's green, you may use broccoli.

Today, I'm using bok choy.

So you just remove the hard part on the bottom.

And then you just slice it like this.

Let's check it.

So there, it's already hot.

I'm going to put my oil.

So there, that's what you want.

It's already smoking.

Okay, coat your stainless pan with oil, your wok.

And then you put your beef.

You don't want to overcook it.

Add a little bit more oil.

Okay, once you see that the beef is cooked, you remove it already.

You just set it aside.

And then you put your vegetables.

The bok choy.

Let's taste the beef.

Good.

You don't want to overcook it.

On to the side of your beef.

And then after the vegetables, in your hot wok.

About 3 pieces of egg only.

Okay.

Alright, that's it.

And then on to the side also.

Okay.

And then you heat your wok again.

It's just like that.

One of the secrets of Thai cooking, you need to cook it in a very very hot wok.

To seal all the flavors and to cook the foods perfectly.

You won't overcook it, right?

You get the nice caramelization, you bring out the flavors of the food.

So now, these are my noodles that I soaked.

So this is the thick rice noodles or Ho-Fan.

There are two kinds of this, one is thinner, the one we use for Pad Thai.

And this one, the one we use for Pad See Ew, is thicker.

It's funny to make it as EW, right?

The one that is EW, like that.

Pad See EW.

And then I'm going to put hot water.

You pour hot water.

The other recipe, what they do is they blanch it

but because we love to cook it here in the house, even Pad Thai.

If the danger of blanching is blanched, that's also right.

It might get soggy.

Because the other brands of this kind of noodles,

you will notice that it's written where the noodles are made.

It's product of Thailand.

So you want to make sure that it's from Thailand because there are others that get soggy easily.

So there.

So let's just soak it there for 10 minutes until it gets soft.

You can see that it's already al dente, it's already soft.

Wait a minute.

I will mix it again.

So there.

So I will make-

Oh! It splashes, it's too hot.

It's just okay.

I just lower the flame a bit.

I will make the sauce of our Pad See EW first.

I have here soy sauce.

Splash of soy sauce.

You put some oyster sauce.

And some sugar.

In Thailand, they use palm sugar.

This is muscovado.

You can put some chili flakes if you want.

Taste it to be sure.

Good.

Good.

A bit more of soy sauce because the characteristic of Pad See EW is that it's really salty.

When I tested the recipe, my sibling said that it's not salty enough.

Perfect.

Now, I put some oil into my hot wok.

I will just cut my noodles randomly.

So there, just like that.

Right?

Alright.

So into my hot wok, you put some minced garlic.

Throw your noodles in.

I am deglazing the pan first.

Because those that stick on your wok, that's what's delicious.

The flavors are there.

And then now, you put your sauce.

If it's still not enough, while pouring, you just pour it.

And now, we are gonna taste it.

If the noodles are still hard, you put it a bit of water.

Oh! It's just perfect.

The noodles are also al dente.

I put a bit of oyster sauce here.

Pour it a bit more and a bit more of soy sauce for that added...

saltiness.

And I will just put cilantro stalks.

Cilantro stalks.

Even the root of the cilantro, I will just cut it because this is the one that will give a delicious flavor.

Okay and lastly, put your vegetables, your beef.

Turn the fire off already and you fold it.

I won't put all of it because the others, we will put it as a topping.

The soup of this one, you pour it as well.

Fold it.

So that you won't overcook the beef and the vegetables.

There you have it.

There you have it, your Pad See Ew.

It's not really Ew, it's Pad See Ew.

It's so fragrant, right?

Now, you need to taste it while it's still hot.

So let's taste it already.

Okay.

This one that we set aside, you may put additional on top, right?

You may also put all of it there, there's no problem.

Oh my gosh!

The beef.

I love the simplicity of this dish.

But the flavors, the components of the ingredients that we put, it's all out.

And to be honest, it's because of the cooking technique.

Hot wok, all of the flavors are really sealed.

Mmm...

I put more chili flakes because I like it spicy.

It's delicious.

Mmm...

Even the vegetables are crunchy, perfect.

What are you waiting for?

Make yours already, this Pad See Ew.

It's super duper fantastic.

And last tip.

In Hong Kong, I ate something.

Did you watch it on the Hong Kong vlog?

The Ho Fun, it's very similar to this.

But it has more ingredients and it's sweeter.

So the cooking technique, almost the same.

You just add a bit more brown sugar.

I'm sweating already because this is spicy.

So I'm going to see you all soon.