char siu ribs
always remember to use water in the pan when roasting and I like to sub honey for sugar and t&t char siu sauce for maltose.
all recipes · 9
pad gra pow
thai basil is a must, it’s really what makes or breaks the dish. literally tastes the same as pai’s pad gra pao in toronto.
shawarma chicken
my favourite recipe from ethan chlebowski, it’s my go-to way to season chicken and everything in the recipe sans the hot sauce is actually good. instead of the hot sauce, I like to buy spicy garlic toum from farm boy if possible.
gyudon
easy and quick recipe from just one cookbook, I substitute the sake with more mirin and dashi with chicken stock. I like to add thai chili peppers for a bit of spice and this is a quick and easy meal to make.
curry udon
another classic from just one cookbook. I just use a single store bought curry cube per udon serving. add a bit of chicken msg powder, and then add whatever vegetables I have in the fridge to make it a bit healthier.
steak
I like to either reverse sear (with the kenji lopez alt method) or double sear (following senpai kai) steaks.
spaghetti
can make with homemade tomato sauce, or just use raos (goated). I add some chili flakes, basil, and parm to really take it to the next level. I really like this recipe from a busy kitchen.
soy braised chicken
pretty good for meal prepping and saving for later. I like to sub rock sugar for sugar. adding chili flakes because I like spice. recipe from made with lau.
chicken katsu curry
would not recommend making this one, too much work (pounding the chicken and all). I like to use the curry roux blocks from the store.