Mama Huang's Cookbook

My adaptation of a recipe by Mark Bittman, NYTimes Cooking. It was his grandmother’s recipe.

INGREDIENTS:

1 lb new potatoes, grated (peeling is an option).
1/2 medium onion, thinly sliced or grated
1-2 eggs
1/2 t salt
ground pepper (amount as desired)
1 T plain or panko bread crumbs
2 t chopped rosemary or 2T chopped basil

Canola oil or avacado oil

PREPARATION:

Combine all ingredients, except the oil, in a large bowl.

Put 1/8″ of oil in a 10″ non-stick, deep skillet.

Turn heat to med-high. When oil is hot, put all the batter in the pan, and lightly pack and smooth the top.

Lower heat to medium, cook and shake the pan occasionally throughout the cooking process. May have to adjust heat to med-low (mixture should sizzle but not burn), as it cooks for about 15 min until bottom  is nicely browned.

To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan, and slide pancake back in, cooked side up. Cook another 10-15 minutes longer, until nicely browned and potato tastes cooked.

Serve immediately.

This is my adaptation of  Jordan Marsh’s Blueberry Muffins, a recipe that appeared in NY Times in 1987. These muffins, served in the Jordan Marsh department store was, reputedly,  the best blueberry muffins in Boston!

Ingredients:

1/2 C softened butter
1 1/4 C sugar (I use 1 C sometimes)

2 eggs
1 t vanilla

2 C flour
1/2 t salt
2 t baking powder

1/2 C milk (or soy milk)
2 C blueberries (I have used a mix of blueberries and boysenberries)
3 t sugar for sprinkling (optional)

Preparation:

Preheat oven to 375 deg (350 deg conv oven).

Cream butter and sugar until light.

Add eggs beating well. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Fold in blueberries.

Line a 12 cup standard muffin pan with cupcake liners and fill with batter. Sprinkle the 3 t sugar over the tops of the muffins.

Bake at 375 deg (350 conv) for about 30-35 min.

Cool on rack.

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Ingredients:

3T canola oil
2 t chopped garlic
1 t chopped ginger root

Mix together:
1/4 lb ground lean pork, or turkey
1T soy sauce
1T Chinese rice wine
1/2 t sugar

19 oz block of bean curd, cut into 1/2 inch cubes
1 T brown bean sauce
1-2 t Chinese garlic chili sauce
2 scallions, chopped
1/2 C chicken stock or water

2 t cornstarch dissolved in 1 T cold water

2 t sesame oil

1/4 – 1/2 t salt (optional, to taste)

Cilantro leaves (optional)

Set skillet or wok over high heat for 30 sec. Pour in the canola oil. Reduce to medium-high heat. Stir fry garlic and ginger till golden.

Drop in the pork mixture and stir fry till pork is no longer pink.

Add the bean curd, brown bean sauce, Chinese garlic chili sauce, scallions and chicken stock, cook for 2-3 mins.

Give the cornstarch mixture a quick stir to recombine and add to the pan. Cook, stirring constantly until the sauce is lightly thickened and clear.

Add the sesame oil, quick stir, salt if needed to taste.

Serve immediately, with cilantro leaves on top, if desired.