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!