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)

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!

Hot and Sour Soup

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

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 COOK’s MODIFICATION(S):

• Since barbecued pork is sold at large quantities by the local grocers, I tried cooking this soup using plain ground beef and Italian sausage (mild hotness) in different occassions. I highly recommend using Italian sausage (e.g., Johnsonville).
• If ground white pepper is not available, ground black pepper may be used.
• The original recipe called for Chinese Chicken Stock, the recipe of which is included in the source's link as provided above. However, I use ordinary chicken stock (e.g., Progresso)---makes life easier!

COOK’s NOTE(S):

• I tried cooking this soup using cornstarch and flour in different occassions. I highly recommend using cornstarch as it is creates a transparent slurry while flour creates a translucent slurry.
• Moreover, when adding the cornstarch mixture, never ever use hot/warm water. Also, don't ever think of putting undissolved cornstarch into the soup. In both instances, lumps will be produced.
• I like using green onions for garnishing more than cilantro.
• It is important to stop stirring the soup before you pour in the beaten egg. I've made this mistake a dozen times! And it made my soup look like "egg soup". Just let the egg rest undisturbed for about 5 minutes.