604: Tacomio (Pick up Window)

Only Joyee would eat standing outside a taco restaurant in an industrial area, and utilize the car hood as a table, and eat shamelessly while pedestrians walked by glaring over (if there were any). But it was 4 pm and I haven’t had breakfast or lunch and I was starving.

Usually when someone’s hungry food tastes extra good, but today was an exception. The meat was a little too dry for me and the tortilla shell needs to be either crispier or softer (one or the other). The burrito had a tad too much rice and I also didn't like that they’ve used chicken breast - it was a bit dry and too chewy. The shredded pork was so dry that it's like as if they overcooked it with a microwave and it sucked all the moisture out... Good thing it was drenched in flavourful sauce. The burrito wrap was nice though. It was soft and springy. Overall, the burrito wasn't too bad but I think I am just way too spoiled from my food adventure from Texas. They are reasonable with their portions and everything was drenched in sauce so it was flavourful.

So far the closest burrito in Canada that resembles my favourite Tex-Mex burritos from Dallas is Chipotle... I shall continue my hunt and report it to you guys.

P.S - Man, last week there wasn’t enough meat in my burrito and this week they loaded it with chunks of dry meat. 🥺🥺 Geez, I feel like I'm such a difficult customer. Dallas, what have you done to me?

Price:

$3.50 per Taco || $11.95 per Burrito

Taste: 2.9 / 5

atmosphere: NA

seating: NA

Price Performance ratio: 3.9 / 5

Menu: Here

Location: Pick up Window || UBC || North Vancouver

Joyee Cooks: Dan Dan Noodle (擔擔麵)

Recipe inspired by my favourite Shanghai Restaurant - Top Shanghai:

中文食譜: 按此

Serves 2

Ingredients:

A.) Marinade Pork

• 1/2 cup minced pork

• 1/4 tsp salt

• 1/2 tsp oyster Sauce

• 1/2 tsp sugar

• 1/2 tsp dark soy sauce

• 1/2 tsp soy sauce

• 1/4 tsp white pepper

B.) Sauce

• 2 shallot (diced)

• 3 cloves of garlic (minced)

• 1 chili pepper (sliced) - optional

• 2 tbs Chinese/ white wine

• 4 tbsp peanut butter

• 4 tbsp sesame paste

• 1 Tbs soy sauce

• 2 tbs black vinegar

• 5 tbs sugar

• a few tbs hot water (to thin out the sauce)

• 1 tbs sesame oil

C.) 2 packages noodles - cooked and drained.

D.) Garnishing (optional)

• 1/4 cup cucumbers (sliced)

• A dash of sesame

Procedure:

1. Mix all of Ingredient A together and set aside

2. Heat roughly 1 tbs of oil in a skillet pan under medium heat. Add diced shallot and minced garlic. Cook until shallot is translucent.

3. Add minced pork and stir until all the lumps and chunks are loosened up.

4. When all the moistures have evaporated and the pork bits look slightly golden brown, add wine and cook until wine is completely evaporated.

5. Reduce heat to low-medium heat. Add soy sauce, sugar, peanut butter, black vinegar, sesame paste and mix well.

6. Add hot water to thin out the sauce if it's too thick to your liking. (See consistency in the image below)

7. Add red chili (if you want a good kick. You may remove the seed to reduce the spiciness if you want something milder, or omit this step.)

8. Keep stirring and add cooked noodles. With quick hands, mix well.

9. Drizzle with sesame oil and mix well.

10. Garnish with shredded cucumbers and sesame

11. Serve.

Tips:

• It's okay to undercook your noodles initially because you will toss the noodles back into the pan with the sauce. You can finish cooking the noodles at that stage

• You do not want to overcook your noodles while you are incorporating the noodles with the sauce. I like my noodles to be chewier so I always work with quick hands. Remember that the noodles will continue to cook after you remove from the heat!

擔擔麵 (Dan Dan Noodle)

食譜靈感來自我最喜歡的上海餐廳 - 上海一只鼎：

English Recipe: Click Here

配料：

A.）豬肉醃料

• 1/2 杯免治豬肉

• 1/4 茶匙鹽

• 1/2 茶匙蠔油

• 1/2 茶匙糖

• 1/2 茶匙老抽

• 1/2 茶匙醬油

• 1/4 茶匙 白胡椒

B.）醬汁

• 2 顆 乾蔥（切碎）

• 3 瓣 大蒜（切碎）

• 1 隻 辣椒（切碎）

• 2 湯匙 米酒

• 4 湯匙 花生醬

• 4 湯匙 芝麻醬

• 1 湯匙 醬油

• 2 湯匙 鎮江醋

• 5 湯匙 糖（根據您的喜好進行調整）

• 數湯匙 熱水

• 1 湯匙 麻油

C.）麵條 - 煮熟並瀝乾。

D.）裝飾

• 1/4杯 青瓜 (黃瓜)（切絲）

• 少許 芝麻

程序:

1. 將材料A混合攪勻

2. 把鍋燒熱，注入小許油。

3. 加乾蔥，蒜頭。爆香

4. 加免治豬肉。把肉壓碎，炒至碎乾粒。

5. 水份收乾後， 盞酒。

6. 把火轉到小火，加醬油， 糖， 芝麻醬， 醋， 花生醬。 攪拌均勻。

7. 加熱水把醬汁稀釋。

8. 加辣椒 （如果不喜歡辣的朋友們， 可以省略這一步。 喜歡微辣的，可以除掉辣椒裡面的種子）

9. 加麵條, 芝麻油攪拌均勻。

10. 把切好的青瓜 (黃瓜) 絲伴碟。最後灑上芝麻。

11. 上菜。
    

小提示

* 煮乾麵條時，不用完全的煮熟。醬汁做好後，你會放麵條到汁里再煮。

* 我喜歡我的麵條比較有嚼勁，所以麵條回鍋跟醬汁攪拌時， 動作要快。不要把麵條煮太熟哦。記住鍋離開火後，麵條還會繼續煮熟的。