Savta's Honey Cake and Popo's Fried Rice: A Recipe From Both Sides by Jonathan Shlesinger

As a first generation Chinese-Israeli, food has always been an important source of connection to my culture, food binds my grandparents and I. I am growing up in a world drastically different than any of them could have even imagined, but their food is a source of consistency and serves as a connection. I wanted to share a recipe from both sides of the family that has always been important to me.

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Ingredients 

  • 1 and 1/4 cups (175g) all-purpose flour

  •  1/2 teaspoon baking soda

  •  1 teaspoon baking powder

  •  1/4 teaspoon salt

  •  1 teaspoon ground cinnamon

  •  2 large eggs

  •  1/2 cup (100g) granulated sugar

  •  1/2 cup (120 ml) honey

  •  1/3 cup (80 ml) canola oil (or vegetable, safflower)

  •  1/2 cup warm coffee  (mix 1/2 cup hot water with 1 teaspoon instant coffee)

  •  1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 340°F/170°C. Grease a 9×5-inch loaf pan.

  2. In a large bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

  3. In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off the mixer. Beat in the flour mixture in 3 additions, alternating with the coffee in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.

  4. Pour the batter into the prepared loaf pan. Batter should be runny. Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover the pan loosely with aluminum foil. Allow the cake to cool for 10 minutes, then remove from the pan and set on a wire rack to cool completely. 

  5. The cake tastes better a day after it’s made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

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Ingredients

  • 4 cups cooked jasmine rice (day old chilled)

  • 1 Tbsp soy sauce, then more to taste

  • 1 Tbsp oyster sauce, or more to taste

  • 1 1/2 tsp sesame oil

  • 1 tsp sriracha, or more to taste

  • 3 large eggs, lightly beaten with a fork in a bowl

  • 3 1/2 Tbsp light olive oil or vegetable oil

  • 3/4 cup small diced carrots

  • 2 cloves minced garlic

  • 1 1/2 tsp peeled and minced fresh ginger

  • 1/4 cup chopped green onions 

Instructions:

  1. In a small mixing bowl stir together soy sauce, oyster sauce, sesame oil and sriracha. Set aside.

  2. Heat a 12-inch non-stick skillet over medium-low heat. Add 1 1/2 tsp oil add eggs and cook, folding constantly until eggs are just set. Break up eggs, transfer to a plate and set aside. 

  3. Heat 1 Tbsp oil in the same skillet over medium-high heat. Add carrots and saute until nearly tender about 6 minutes. Add garlic and saute 30 seconds longer. Scoot to the far side of the pan.

  4. Fry rice: Pour in remaining 2 Tbsp oil. Add rice and spread evenly. Let fry, stirring only occasionally (about every 1 minute), for about 4 minutes.

  5. Add in eggs and drizzle in sauce. Toss and let cook for 1 minute. Season with more soy sauce to taste. 

  6. If the mixture still seems a little too wet, reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little. Toss in green onions and serve warm.


WritingAddison LeeComment