Mama Huang's Cookbook

Ingredients:

2- to 3-lb boneless pork loin roast (I get mine at Trader Joe’s)

1 t sea salt
1/4 t black pepper
2 T minced  fresh rosemary
1 T sugar
2-3 t minced garlic

1 1/2 C dry white wine/chicken stock or a combination

sprigs of rosemary for garnish

 Instructions:

1-2  evening(s) before:
Mix all the  seasonings in a little bowl.
With a sharp knife, score the surfaces of the pork loin superficially (about 1/4″ deep) with a cross hatch pattern.
Rub the pork all over with the seasonings mix. Put in a gallon ziploc back and refrigerate overnight.

Preheat oven to 450 deg. (I use the convection roast setting in my oven set at 425 deg)
Put the roast in a baking pan. (I find a brownie pan to be optimal for this size roast, but any baking dish or pan that is slightly larger all the way around should work well).
I like to insert a regular meat thermometer, even though I will still check with an instant read thermometer.
Put baking dish on center rack and roast for 15 mins.
Remove from oven, pour 1/2 C wine/chicken stock over the roast, lower the temp to 325 deg.
Continue to roast, adding about 1/4 C of liquid every 15 min or so. (If the liquid accumulates, then use it to baste; if not then add more liquid)
Start checking the roast and the thermometer  reading after about  a total of 40 min. (Its likely to take about 45-60 minutes total, depending on the size).
Remove from oven immediately when the thermometer registers 142-145 mins. The top of roast will be lightly browned. DO NOT OVERCOOK!!
It’s done when an instant read thermometer registers 145 – 150 deg. Check in 2-3 places.
Remove and let it rest at least 20 min.

To serve:

Slice to desired thickness (I like it about 1/3″). (It is perfectly safe if meat is a little pink, but not running reddish fluid).
Serve on a platter with the pan juices poured over.
Decorate with sprigs of rosemary.

Ingredients:

2 T olive or canola oil, more for frying
2 garlic cloves, smashed and peeled
1 lb of firm white fish (I get the wild caught Alaskan cod at TJ’s)
1/2 + 1/4 t  kosher salt
1/4 t black pepper
2 T dry white wine
2 T water

1 lb russet potatoes, peeled and thinly sliced (2 C)

2 eggs
3 T roughly chopped cilantro
3 T roughly chopped basil
1 scallion, white and green parts, finely chopped
pinch cayenne
finely grated zest of 1 small lime
1/3 C panko bread crumbs

1/2 C all-purpose flour

lime wedges, for serving (optional)

Preparation:

In large skillet, over medium heat, fry garlic in oil , till brown along edges, about 2 mins.
Season fish with 1/2 t salt and the pepper, add to the pan and cook 1 min.
Add wine and water, turn heat to low, cover and cook till fish is just cooked through and flakes easily. Don’t overcook.
Remove fish, keeping garlic and liquid in the skillet.
Add potatoes to the skillet, the 1/4 t salt and enough water to cover.
Bring to a boil, reduce to simmer, cover and cook till tender, about 15 mins.
Drain potatoes and garlic and place in a large bowl, and roughly mash.
Flake fish and add to potatoes.
Add the eggs, cilantro, basil, scallion, cayenne, lime zest and panko, and combine.
Cover and chill for at least 3 hrs.

To cook:

Place flour in a rimmed plate.
Form generous 1/4 C fish patties about 1/2 ” thick.
Dip patties into flour and lightly coat each side.
In a nonstick skillet, heat 1/8″ oil on medium heat.
Fry the patties till golden brown and remove to a paper-towel-lined plate.
Serve immediately, with lime wedges, if desired.

Ingredients:

Filling:
1/2 C + 3 T black sesame powder
3/4 C sugar
6 T  soft unsalted butter

Dough:
2 1/2 C sweet (glutinous) rice flour
2 T rice flour
1 C  + 3 T lukewarm water

Syrup:
3 C water
Sugar or brown sugar to taste
a pandan leaf (if available)

Instructions:

To Make Filling:
Place sesame powder and sugar in a bowl and mix thoroughly.
Add butter and mix thoroughly. It will have consistency of wet sand.
Refrigerate 30 min – 1 hour till firm.
With a teaspoon , scoop a small amounts of mixture and roll into  balls, the size of small marbles (between 1/2 – 3/4″ diameter). Refrigerate till ready to use or freeze for later use.

to make dough:
Mix flours thoroughly in a bowl.
Add the lukewarm water slowly and mix by hand until a wet ball is formed. The ball should be wet but not sticking to the hand.
Knead until a smooth ball is formed, about 7 mins.
Let rest 20 mins.
Cut dough into 4 equal parts.
Roll each part into a long tube about 1.5 inch in diameter. Break into chunks about 1.5 inch long.
Roll each chunk into a ball, flatten the ball into a flat round in your hand. Place a sesame ball in the middle and seal. Roll into a round ball. Place finished dumplings on a plate. They can also be frozen for future use.

To make the syrup:
Bring 3 cups of water with the pandan leaf to a boil in a small saucepan.
Add sugar or brown sugar to the sweetness you prefer. I just sweeten it like I would a sweet tea.
After the sugar has melted, keep syrup on very low heat to keep warm till serving, and also to bring out the fragrance of the pandan.

To cook:
Fill  a med-big saucepan halfway with water.
Bring water to a rolling boil.
Add dumplings 8-10 at a time.
Keep water at a light boil. Remove dumpling with a slotted spoon when cooked (when they rise to the top).Transfer to the small saucepan with the light syrup. Can be left soaking in the syrup for a while before serving. Dumplings will not fall apart.
Serve dumplings with a small amount of the syrup.