Summer Cooking #2; Omurice ~

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Just kidding. Maybe. Sorta. Not really. Technically, by wikipedia’s definition of omurice—an omelette made with fried rice and is usually topped with ketchup—what I made can be considered “omurice.” Usually the rice part is pan-fried rice with chicken and ketchup, but I didn’t really feel like eating ketchup-rice so I stirred up my own (Vietnamese) version of omurice. Instead of chopping up fresh onion, partially because I only needed a little bit and didn’t feel like using only like 1/4 or 1/3 of an onion and then storing away the rest, I used the leftover onions in the big pot of Viet noodle soup, canh, from last night’s dinner. The onions were wet/flavored anyways from the soup so I accounted that for the boullion flavor that I needed. I stir-fried that with garlic and tofu (instead of chicken) until most of the liquid evaporated and then set that aside. Then I heated up the rice,  stirred it with a soy sauce mixture, and added back the tofu. After, I just made the omelette and placed the “fried” rice mixture inside and topped it with sriracha instead of ketchup for some spiciness to it, hehe. It turned out pretty good still, :P

Summer Cooking #1; Stir fry pho noodles w/ shrimp & mushroom.

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So I actually intended to make pad kee mao. Except that I didn’t have any of the flat rice noodles so I substituted it with pho noodles. Then there were three essential sauces that I needed: Golden Mountain Seasoning Sauce, Dark Soy Sauce, & Fish Sauce. I thought that I had all three. Turns out that there was no more Golden Mtn. in the house, & then I mistakened the Sweet Sauce for the Dark Soy Sauce (it was the exact same brand in the exact same looking bottle -__-). Sooo, I ended up making a completely different noodle dish, haha. It was such a fail. Although the end product didn’t turn out too bad. If I had cooked the noodle a little bit more, and added some extra flavoring to it, it would’ve been better. But oh wellsss, that’s what trial and error is for. :)