Advertisement
YOU ARE HERE: LAT HomeCollections

CULINARY SOS

Chrysanthemum Lamb, Zucchini Cake

June 25, 1992|ROSE DOSTI | TIMES STAFF WRITER

DEAR SOS: I enjoyed an unusual lamb dish at Yujean Kang's restaurant in Pasadena. The recipe, please?

--JERRY

DEAR JERRY: Why not? And easy too. Try the same idea using lean pork fillets, chicken breasts or even shrimp.

YUJEAN KANG'S LAMB WITH CHRYSANTHEMUMS

1/2 pound lamb tenderloins, cut julienne

Marinade

1 egg, beaten

Cornstarch

Peanut oil

4 to 6 chrysanthemum flowers, petals only

1 teaspoon vinegar

1 teaspoon sugar

Dash salt

1 teaspoon sesame oil

Seasoning Sauce

4 ounces chanterelle mushrooms, cut julienne

4 to 6 pieces prosciutto di Parma, thinly sliced and fried crisp

Combine lamb with Marinade in bowl, mixing to coat well. Marinate 2 to 3 minutes, then mix in egg. Add 1 tablespoon cornstarch and 1/2 cup peanut oil. Marinate several hours in refrigerator. Drain meat from Marinade.

Heat oil for deep frying in wok over high heat. Add lamb and fry quickly just until meat is seared and is half-cooked. Drain meat and remove oil from wok.

Toss chrysanthemum petals in vinegar, sugar, salt and sesame oil. Set aside.

Heat wok over high heat. Add Seasoning Sauce. Add mushrooms and stir-fry until well mixed. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir into sauce and cook until mixture is thickened. Add fried lamb and reheat. Serve hot, garnished with chrysanthemums and fried prosciutto. Makes 4 to 6 servings.

Marinade

Peanut oil

1/4 teaspoon Sichuan peppercorns

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon Chinese rice wine

Sesame oil

Heat 1 tablespoon peanut oil in skillet and add peppercorns. Heat until fragrant. Remove from heat and let cool. Drain peppercorns and use 1/2 teaspoon peppercorn oil to combine with soy sauce, sugar, rice wine and sesame oil in bowl.

Seasoning Sauce

2 tablespoons oil

1 tablespoon minced shallots

1 clove garlic, minced

1/4 teaspoon minced ginger root

6 tablespoons plum wine

2 tablespoons oyster sauce

2 tablespoons soy sauce

1/2 cup chicken stock

2 tablespoons black vinegar

Heat oil in wok or skillet. Add and saute shallots, garlic and ginger until fragrant. Stir in plum wine, oyster sauce, soy sauce, chicken stock and vinegar. Remove from heat.

DEAR SOS: I have a 12-inch zucchini and can't find my favorite recipe for Chocolate-Zucchini Cake. Hope you can help.

--SUZI

DEAR SUZI: Let's hope your zucchini will be available by the time the recipe reaches you.

CHOCOLATE-ZUCCHINI CAKE

3/4 cup butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange zest

1/2 cup milk

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups shredded zucchini, drained

1 cup coarsely chopped pecans or walnuts

Glaze

Cream together butter and sugar in large bowl. Add eggs, 1 at time, beating well after each addition. Add vanilla, orange zest, milk, flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Fold in shredded zucchini and chopped nuts.

Pour batter into greased and floured 9-inch bundt pan and bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Cool on rack. Pour Glaze over completely cooled cake. Makes 8 servings.

Each serving contains about:

753 calories; 641 mg sodium; 128 mg cholesterol; 30 grams fat; 117 grams carbohydrates; 11 grams protein; 1.23 grams fiber.

Glaze

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Combine sugar, milk and vanilla in small bowl. Stir until well mixed.

Advertisement
Los Angeles Times Articles
|
|
|