Asian Fire Meat

SOURCE: AllRecipes.com
ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 servings

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COOK’s MODIFICATION(S):

• I have tried using beef chuck for this recipe and it was cooked and tender in less than 30 minutes.

COOK’s NOTE(S):

• The ideal choices of beef meat for this recipe are those that are tender. To know more about beef cuts, I suggest the following link: Certified Angus Beef.com
• To facilitate having paper-thin beef meat slices, cut the beef while it is still partially frozen.
• I want my vegetables (i.e., carrots) crispy and half-cooked so I cut my carrots into medium thickness about half an inch thick and two inches long.
• Serve this dish with rice or noodles. OR for a Korean style fire meat, roll the meat mixture up in a leaf of lettuce.
• Leek Substitute = green onions. (SOURCE: Cook’s Thesaurus)

Bayou Chicken Pasta

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 servings

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COOK’s MODIFICATION(S):

• Instead of using habanero pepper, I just used hot sauce.

Kuay Tiaw Pad Thai

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 servings

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COOK’s NOTE(S):

• If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles. (SOURCE: FoodNetwork.com)
• Tamarind Juice Substitute = 3 TBSPs of tamarind pulp/paste (OR 10 long pieces of dried tamarind, peeled) + 1 cup of warm water. Soak tamarind in warm water for 10-20 minutes. Squeeze/Strain out the pulp and discard; the remaining liquid is tamarind juice. (SOURCE: FoodNetwork.com and experience)
• Palm Sugar Substitute = 1 cup dark brown sugar + 2 tsps molasses. (SOURCE: Cook's Thesaurus)

Beef Salpicao

SOURCE: PanlasangPinoy.com
ANNIE’s RATING: 3 Stars
READY IN: 1 to 2 Hrs
RECIPE’s MINIMUM YIELD: 2 servings

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COOK’s MODIFICATION(S):

• This recipe needs very little tweaking, if at all. As for me, I added a little bit more minced garlic and olive oil.
• Instead of cubing the beef meet, I sliced it into 2-inch long, very thin strips that are about 1-inch wide. This is to facilitate the fast cooking of meat.

COOK’s NOTE(S):

• Although beef sirloin or tenderloin is naturally expensive, this cut of meat is very tender; hence, it is ideal for this recipe which entails quick cooking time.
• If it is desired for the beef to be more tender, when sautéing, just add little water to the beef mixture to prolong cooking time and let it simmer until all the water has evaporated and what's left is the oil.
• To know more about beef cuts, I suggest the following link: Certified Angus Beef.com
• Serve the Beef Salpicao with garlicky fried rice and stir-fried vegetables for a more balanced diet.

Mashed Potatoes

SOURCE: Foodnetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 to 4 servings

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COOK’s MODIFICATION(S):

• Although the recipe called for golden creamer potatoes (i.e., Yukon Gold or Red potatoes), I have only used Idaho potatoes. I learned that golden creamer potatoes are really good and I definitely have to try them!
• Although the recipe called for chives (which is really pricey), I substitute it with finely chopped green onions.
• I always add a dash of ground nutmeg in all my mashed potatoes ever since I tried another mashed potato recipe that requires it. I have discovered how the ground nutmeg enhances the flavor of the potatoes.

COOK’s NOTE(S):

• After draining the potatoes, bring back the potatoes to the pot under very low heat to let the remaining water evaporate. Letting the potatoes dry under very low heat is something I learned from another mashed potato recipe that I tried. I thought it was a good technique to avoid having too much liquid into the mashed potatoes.
• The recipe instructs one to use a ricer or a food mill. Though I have a potato ricer, I prefer to use a food processor since I like chunkier "mashed" potatoes.

Shrimp and Pork Shumai

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: 1 to 2 Hrs
RECIPE’s MINIMUM YIELD: 10 to 13 shumais

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COOK’s MODIFICATION(S):

• The original recipe called for 1/4 lb pork butt. However, I just use ground pork as a substitute. What's important is that there should be enough fat in the meat.
• The dipping sauce requires 1 TBSP mushroom soy, which isn't a staple in my kitchen so I skip on this requirement.
• The dipping sauce requires Thai chile but I just used red pepper flakes, which I never go out of in my kitchen.

COOK’s NOTE(S):

• The dipping sauce is ok. But I still prefer the ready-made chili paste, to which I just add soy sauce and lemon juice, that I enjoyed in a local Chinese restaurant back in the Philippines (i.e., Hen Lin and Chowking). Sadly, I don't know how to make this---and so my quest for the perfect dipping sauce continues!

Asian Grilled Salmon

SOURCE: Foodnetwork.com

ANNIE's RATING: 3 stars
READY IN: Less than 1 Hr

RECIPE's MINIMUM YIELD: 3 servings

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COOK's NOTE(S):

• The 10-minute marination is enough. Overnight marination of the fish will let it absorb too much of the soy sauce, therefore, making it too salty.
• Although grilling is the best way to cook this salmon recipe, it may be baked too for about 5 to 10 mins at about 300F. When baking, check the salmon once in a while until it is thoroughly cooked to the center but not overcooked.