Rummaging through my mother's old recipe file recently, I stumbled upon a photocopy of a handwritten recipe for zucchini cake. The recipe is in my grandmother's hand, my dad's mom. She was the baker in the family (a title now passed on to my father). She moved from St. Paul to live with us in Los Angeles when I was four. Mom, being rather busy with all the kids (6 kids in 8 years!) and working as a head start teacher, didn't have much time for crafts or baking. It was grandma who taught me to sew, to knit and crochet, and to bake. She made cherry pies, angel food cakes, apricot jam, and the best oatmeal raisin cookies. We fought for the rights to lick the batter bowl of whatever cake she happened to be making. When we moved to Sacramento, she would send my mother recipe clippings and notes. I think that's how we must have ended up with this recipe for zucchini cake. It's a lot like zucchini bread, moist and somewhat crumbly, but in sheet cake form, with more egg and sugar, and with a cream cheese frosting. Great for summer potlucks.
- 500 GRAM CHICKEN FILLET, cut in cubes
- 800 GRAM CHICKEN STOCK
- 300 GRAM RICE
- 200 GRAM PINEAPPLE, cleaned and cut
- 4 GREEN ONIONS, chopped
- 5 CARDAMOM PODS
- 1 STALK LEMON GRASS, cut
- PIECE OF FRESH GINGER ROOT, grated
- 2 CLOVES GARLIC, mashed
- 1 TSP CORIANDER SEEDS
- Fry the garlic, coriander seeds, lemon grass, ginger and cardamom for a few minutes.
- Add the chicken and fry a few minutes more. Add the stock and cook the chicken for 5 minutes.
- Take the chicken out of the stock and add the rice and the green onions., simmer for 20 minutes.
- Then add the pineapple and stir the chicken back in. Serve with fried onion.
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 2 potatoes, peeled and cut as desired
- 4 hard boiled eggs, peeled
- 2 cups water
- 2 tbs oil
- 3/4 cup minced shallots
- 3 salam leaves (Indonesian bay leaves)
- 2 tbs minced ginger
- 1 1/2 tsp minced laos (galanggal)
- 1/2 nutmeg, grated
- 1 star anise
- 1 piece of cinnamon
- 1/8 tsp ground cloves
- 2 tsp salt
- 4 tbs kecap manis (Indonesian sweet soy sauce)
- 2 tsp tamarind juice or lemon juice
- 2 tomatoes, cut in 1/2-inch dice
- Heat up the oil and fry the shallots about 3 minute or until it's translucent.
- Add the ginger, nutmeg, star anise, cinnamon, cloves, galanggal and salt.
- Add the beef, stir and cook for about 5 minutes or until it's lost the raw pink color.
- Pour in the water, add the kecap manis, tamarind juice and salam leaves, and bring to a boil. Cover and simmer on low for about 1 hour .
- Add hard boiled eggs, potatoes and tomatoes. Simmer for 30 minutes or until the beef is tender.
- Serve it with with rice.
I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
Here are two favorite, tried-and-true zucchini bread recipes. The first couldn't be easier; you don't need a mixer and can make the whole thing in one bowl. It's basically our zucchini muffin recipe in a bread form. The second recipe is adapted from one in an old issue of Sunset Magazine (September 1974) and is the recipe I used to follow as a teenager to make zucchini bread. The pineapple, walnuts, and raisins (my substitute, the original recipe called for currants) make the bread even more interesting.
- 150 g chicken breast boiled, fried, and cubed
- 100 g cow's heart boiled, fried, and cubed
- 100 g tripe boiled, fried, and cubed
- 150 g boiled chicken intestine, fried
- 750 ml stock
- 100 g bean sprouts, blanched, drain
- 5 tbsp sliced green onion
- 3 tbsp fried sliced shallots
- 2 tbsp fermented soybean (miso)
- 2 tbsp oil for sauteing
- 3 tbsp sliced shallots
- 1 tbsp sliced garlic
- 1 tsp shrimp paste
- 1 tbsp sliced boiled red chilies
- 2 1/2 tbsp sliced capsicums
- 1 tsp sliced galangal
- 2 salam leaves/bay leaves
- 1 stalk lemon grass
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp sliced red chilies
- 1 tbsp fermented soybean (miso)
- 1 tsp sugar
- 1 tbsp oil
- To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.
- Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.
- In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.
- Accompaniment : sambal tauco and sliced lime.
- To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.